Name: Tempeh Tacos with Cashew Lime Cream
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Ingredients: 2 tsp vegetable oil; 2 null shallots (, minced); 3 null garlic cloves (, minced); 11 oz tempeh; 2 tsp onion powder; 1 tsp sweet paprika; 1 tsp ground cumin; 0.5 tsp dried oregano; 0.5 tsp chili powder (, or less for less spicy (optional)); 0.125 tsp ground black pepper; 1.67 cup canned diced tomatoes; 2 tbsp reduced-sodium soy sauce; 9 null small soft flour tortillas; 1 cup cherry tomatoes (, chopped); 1 null avocado (, sliced); 0.25 null red onion (, minced); 0.5 cup raw cashews; 0.33 cup boiling water; 1 null lime juice; null to_garnish fresh cilantro; null to_garnish lime slice

Instructions

Show units in method

1

Heat the vegetable oil (2 tsp) in a large pan over high heat. Cook the shallots (2 medium) and cloves (3 garlic) for 2 minutes.
2

Crumble the tempeh (11 oz) into the pan with your hands and cook for 6 - 7 minutes, stirring until lightly golden. Add splashes of [water] as needed to deglaze the pan.
3

Meanwhile, make the [cashew cream] by adding the raw cashews (0.5 cup), boiling water (0.33 cup), and juice (1 lime) to a small food processor. Blend until smooth. Add more [water] if needed to achieve your desired consistency.
4

Returning to the pan with the [tempeh], add the onion powder (2 tsp), sweet paprika (1 tsp), ground cumin (1 tsp), dried oregano (0.5 tsp), chili powder (0.5 tsp), and ground black pepper (0.125 tsp) and toast for 30 seconds. Then add the canned diced tomatoes (1.67 cup) and reduced-sodium soy sauce (2 tbsp), cooking for 3 - 5 minutes.
5

Meanwhile, heat the soft flour tortillas (9 small) on a skillet. Spoon the [tempeh] filling onto the warmed [tortillas], top with cherry tomatoes (1 cup), avocado (1), and red onion (0.25 small). Enjoy! Garnish with [fresh cilantro] and [lime slice] if desired.