Tempeh Tacos with Avocado-Lime Cream Sauce Recipe

SERVES 2 (2 TACOS PER SERVING) | PREP TIME 2 HOURS | COOKING TIME 2 – 3 MINUTES | 523 CALORIES | 24 GRAMS PROTEIN | 44 GRAMS CARBOHYDRATES | 30 GRAMS FAT

INGREDIENTS

1 (6 ounce) block tempeh, cubed

1 teaspoon extra-virgin olive oil

1 teaspoon low-sodium soy sauce

1 teaspoon maple syrup

1/4 teaspoon ground black pepper

1 teaspoon vegan Worcestershire sauce

1/2 teaspoon barbecue seasoning

1/4 teaspoon cumin

1/8 cup cashews, soaked in water overnight

1/2 small avocado

2 tablespoons lime juice

1/4 cup water

1/2 teaspoon seasoned salt

4 (6 inch) corn tortillas

4 tablespoons salsa

INSTRUCTIONS

STEP 1

In a large ziplock bag, combine the tempeh, olive oil, soy sauce, maple syrup, pepper, Worcestershire sauce, barbecue seasoning, and Seal and toss, place in refrigerator for at least 2 hours or overnight.

STEP 2

Heat a large skillet over medium-high heat and coat in cooking spray. Add the tempeh and sauté for a couple minutes, until browned and crispy.

STEP 3

Meanwhile, drain the cashews. In a blender or food processor, add the cashews, avocado, lime juice, water, and seasoned salt. Blend until smooth.

STEP 4

Top tortillas with equal portions of the tempeh and desired amount of lime sauce and salsa.

Do you have any questions? Let me know in the comments below!