Tempeh tacos with charred corn salsa

30 Min
very easy
4 People
Rating starstarstarstarstar
Mexican tempeh, wrapped in a La Tortilleria corn tortilla with charred corn salsa, guacamole and pickled onion.
1. Slice the onion. Place half (reserve half for the tempeh) in a small bowl (see notes). Stir in 1 tbsp sugar, 2 tbsp vinegar and season with salt. Set aside.

2. Heat frypan over medium-high heat with 1 tbsp oil. Add remaining sliced onion, 3 tsp cumin and 3 tsp paprika. Cook for 5 minutes. Crumble in tempeh. Stir in drained beans, 1 tbsp tomato paste and 1/2 cup water. Simmer for 5 minutes then season with salt and pepper.

3. Heat a second pan over high heat with 1 tbsp oil. Add corn kernels. Cover and leave to char for 3-4 minutes. Remove from pan to a bowl. Reserve pan (see step 5).

4. Slice chives. Toss with corn and 1/2 lime juice (wedge remaining). Mash avocado together with Roza’s sauce. Roughly tear lettuce leaves. Keep separate.

5. Warm tortillas in a dry frypan according to packet instructions. Keep warm until serving.

6. Assemble tacos at the table with tempeh filling, pickled onion and toppings. Serve with lime wedges.

Use a non-metallic bowl when pickling the onion.

Turn any remaining fillings into Mexican lettuce wraps!
Red onion, 1
Seasoned tempeh, 1 packet (200g)
Black beans, 400g
Corn cobs, 2
Chives, 1/2 bunch *
Lime, 1
Avocado, 1
Roza’s sauce, 1 tub
Baby cos lettuce, 1
Corn tortillas, 8 pack

Oil (for cooking), salt, pepper, ground cumin, smoked paprika, white wine vinegar, sugar (of choice), tomato paste