Made from cooked and fermented soya beans, Tempeh has a chewy texture and an earthy, nutty flavour. Marinated in herbs, garlic and spices, it is a super tasty addition to any Mexican dish. These bright and colourful Tacos, filled with all the usuals - lettuce, jalapenos, tomato, corn, black beans and chipotle sauce, are the perfect summer party food and a great reason to enjoy a wine with friends - in this case, a refreshing Oxford Landing Sauvignon Blanc. Although… who needs a reason!
8 small tortillas
250 grams tempeh, cut into 1cm cubes
2 tablespoons vegetable oil plus extra for frying
1 teaspoon cumin, ground
½ teaspoon coriander, ground
½ teaspoon cayenne pepper
4 cloves garlic, crushed
1 teaspoon dried oregano (Mexican oregano if you can get it)
1 lime or lemon, juiced
1½ cups black beans, cooked
½ cup corn kernels, cooked
sea salt and freshly ground black pepper
2 medium tomatoes, diced
2 jalapenos, sliced
fresh coriander sprigs and extra lime or lemon wedges to serve
vegan chipotle sauce
In a medium sized bowl, combine oil, cumin, coriander, garlic, cayenne, oregano and lime juice. Add tempeh, stir to coat and cover and marinate in the fridge for about 15 mins. Heat oil in a medium sized skillet and fry tempeh on all sides until golden brown. Add black beans and corn and cook gently until heated through. Season with salt and pepper. Heat tortillas according to packet instructions, drizzle with chipotle sauce and add the warm tempeh mix. Top with tomato, Jalapenos, and coriander sprigs. Serve tacos with lime wedges on the side.
Vegetable oil for frying
Tip: lightly steaming the tempeh before marinating allows it to absorb more flavour. Tempeh can also be crumbled to resemble the texture of mince - perfect for Nachos.
Options: for an even easier marinade use a ready-made Mexican spice mix. There are some great ones available. Just add the oil, lime juice and garlic.
Variations: add avocado drizzled with lemon juice and thinly sliced red onion
