Tinga Tempeh Tacos
Tinga tempeh tacos; tasty, tantalising, tender. These really are an absolute winner all round and one to try. Steaming the tempeh before frying gives it a soft, almost meatiness consistency and will be sure to wow whoever is lucky enough to get their tinga on with you!
Serves
Ingredients
For the tinga tempeh
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp chipotle in adobo or chipotle paste<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>2 tsp maple syrup<item-todo-done><item-todo-done>200g tempeh<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>3 large vine tomatoes<item-todo-done><item-todo-done>½ tsp cinnamon<item-todo-done><item-todo-done>½ vegetable stock cube<item-todo-done><item-todo-done>150ml water<item-todo-done>
For the guacamole
<item-todo-done>1 tbsp jalapeños from a jar<item-todo-done><item-todo-done>2 large avocados<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>20g coriander leaves<item-todo-done><item-todo-done> Juice of 1 lime<item-todo-done><item-todo-done> salt to taste<item-todo-done>
To serve
<item-todo-done>8 corn tortillas<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>2 limes<item-todo-done><item-todo-done>1 baby gem lettuce<item-todo-done>
Before you start
Large frying pan | High sided frying pan | Steamer Basket | Saucepan
Prepare the Tinga Tempeh ingredients
- Cut the tempeh into 1cm chunks and steam for 3-4 minutes in a bain marie
- Peel, trim and finely slice the onion
- Peel and grate the garlic
- Dice the tomatoes
Make the Tinga Tempeh
- Warm the olive oil in a high sided frying pan over a medium heat
- Add the tempeh to the pan and stir for 2 minutes
- Add the onion and a pinch of salt to the pan and stir for 2-3 minutes (add a splash of water if the pan gets too dry)
- Add the garlic and stir for 1 minute
- Add the tomatoes and spices and stir for 3-4 minutes
- Add the paste, maple syrup, stock cube and water to the pan, stir to combine, turn the heat down and simmer for 10-15 minutes until the sauce has thickened
Prepare the guacamole
- Halve and destone the avocados
- Scoop the avocado flesh into a bowl and mash with a fork
- Trim and finely slice the spring onions
- Finely slice the coriander leaves
- Dice the jalapeños
- Halve the lime and squeeze it over the avocado
- Add the spring onions, coriander leaves and jalapeños to the bowl and fold everything together to combine
- Taste and season to taste with salt
Prepare the the remaining ingredients
- Warm the tortillas according to package directions
- Finely slice the chilli
- Cut the limes into wedges
- Trim and shred the lettuce
Time to serve
- Put everything in separate bowls, take them to the table and let your guests build their own tacos!