Tempeh Tacos with Charred Corn Salsa

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Dairy FreePlant Based
CALORIES
kcal
protein
g
carbs
g
fat
g
serves
serves

Introduction

Tacos will not be limited to Tuesday with this bright and colourful dish.

My tempeh tacos with charred corn salsa recipe is so versatile, it can be dished up any number of ways to suit Taco Wednesday, or Friday, or...

I first created this recipe for Nourish Magazine but, even for a family of meat eaters, it is so delicious that it has been on high rotation in my household.

If you are wanting to reduce the meat that your family is eating, this is a gentle introduction to plant-based alternatives because it has a very similar texture and flavour to what they are used to.

Try it and let me know what you think.

 

The recipe

Ingredients

TACO FILLING:
1 tablespoon of olive oil
300 grams of tempeh
1 tablespoon of taco seasoning
3 tablespoons of tomato paste
2-4 tablespoons of water
CHARRED CORN SALSA:
2 fresh corn cobs
1 red onion, diced
½ cup of loosely chopped coriander
½ red capsicum, diced
2 tablespoons of lime juice
3 tablespoons of olive oil
Salt and pepper
1 jalapeno, sliced (optional)
CORIANDER AND LIME DRESSING:
¼ cup of vegan mayonnaise
¾ cup of coconut yoghurt
Juice and zest of 1 lime
2 tablespoons of finely chopped coriander
2 teaspoons of apple cider vinegar

Directions

Step 1
Brush the corn with some olive oil and cook on a grill until charred. Cut the kernels off the cob and allow to cool. Place the corn in a bowl with all of the other ingredients and toss well to combine. Heat the olive oil in a frying pan and crumble the tempeh in. Cook until it starts to get a touch of colour and then add the taco seasoning and the tomato paste, stirring until all of the tempeh is well coated. Start adding water until the filling reaches your preferred consistency. While the tempeh cooks, mix all of the dressing ingredients together in a small bowl. Serve tacos in soft tortillas, with corn chips to scoop or over a pile of greens as a taco bowl. Garnish with sliced jalapeno, if using, and a healthy dollop of the dressing.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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