Tempeh taco
Ingredients
- 1 tablespoon olive oil
- 1 shallot, chopped
- 1/2 red chili, finely chopped
- 2 tablespoons taco seasoning
- 300 grams tempeh
- 1 can of (organic) tomatoes
- 1/2 a can of black beans
- 100 grams corn, drained
- serve with some lettuce, avocado, lime and cilantro
Story
Allergens
For 3 persons:
Heat the olive oil in a large sauté pan over medium heat. Add the chopped shallot and red pepper with 1 tbsp of the taco seasoning and sauté until fragrant. Add the fresh tempeh (pulled or thorn into small pieces) and sauté until golden brown. Add the can of chopped tomatoes, the drained black beans, drained corns and 1 tbsp taco seasoning (or more to taste). Stir to combine and cook for another 3-4 minutes until combined and heated through. Season with salt, pepper, or more seasoning to taste! Place the filling in a bowl and serve on lettuce leaves (or on a taco) with diced avocado, fresh cilantro and a slice of fresh lime.
