Family taco night in just 20 minutes! I am using a vegan alternative in these tacos called tempeh, which is a plant-based protein that originated in Indonesia. It’s made from fermented soya beans that have been formed into a block. Unlike tofu, it has a meaty, firm texture and yummy nutty flavour.
TAKES 20 MINUTES
2 x 200g packs of tempeh
1 tbsp olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
1 tsp smoked paprika
1 tsp ground cumin
1⁄2 tsp chilli flakes
11⁄2 tbsp light soy sauce
1⁄2 tbsp maple syrup
4 soft corn tortillas, warmed
Sea salt and freshly ground black pepper
1⁄2 small red cabbage, thinly sliced
200g cherry tomatoes, quartered
2 ripe avocados, mashed with a squeeze of lime juice
A small bunch of coriander, leaves picked
A pinch of chilli flakes
1 lime, sliced into wedges
- Place the tempeh in a bowl and crumble into small chunks with your hands.
- Heat the olive oil in a large frying pan over a medium heat. Add the onion and fry for 3 minutes until softened. Add the tempeh and fry for a further 5 minutes until slightly golden.
- Add the garlic and fry for 30 seconds until fragrant before adding the spices, soy sauce and maple syrup. Stir everything together and fry for a further 2 minutes. Season to taste.
- Spoon the tempeh mixture into the warm tortillas with the red cabbage, tomatoes and mashed avocado. Top with a scattering of coriander leaves, chilli flakes and a squeeze of lime juice.
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