These tacos were eaten at 10am.
While I could say they were an early lunch, they were my fourth breakfast.
Lest you think I am a total glutton, I did skip dinner that day.
(Don’t let Mr. Hausfrau convince you I did that just to get straight to dessert. He sits on a throne of lies.)
While a supposed dessert-for-dinner is a dietary disaster, these tacos at 10am certainly are not.
They’re a mouthful to say – Vegan Tempeh Tacos with Avocado Lime Crema – and a mouthful to chew. A healthy and delightful one, I should add. The tempeh was marinated overnight in maple and spices, then sauteed up the next day in a smidge of olive oil. Did I mention, too, that the tempeh was cubed for maximum crispness opportunity? It matters.
Tangoing away in that taco with the tempeh is vegan pepperjack cheese, salsa fresca, and shredded lettuce, all topped with that avocado-lime crema that’s so tangy, fresh and creamy avocado-y that I’d like to tango with it myself.
In fact I did. No one was home but the dogs, so there’s no proof of me dipping and shimmying with a bottle of creamy green stuff. Thank you, Jebus. THAT would be embarrassing.
Will you just take my word for it that these were nothing short of glorious and almost life changing? I won’t require you to dance with your food, and I wouldn’t even advise you to eat these tacos at 10 am. But then again, I’m not stopping you.
Vegan Tempeh Tacos with Avocado-Lime Crema
1 6-ounce block tempeh, cubed
1 tablespoon olive oil
1 teaspoon maple syrup
1 teaspoon soy sauce
1/4 teaspoon pepper
1 teaspoon vegan worcestershire sauce
1/2 teaspoon barbecue seasoning
1/4 teaspoon cumin
1/4 cup cashews, soaked 6 hours
2 tablespoons lime juice
1 small avocado
6 tablespoons water
1/2 teaspoon Lawry’s seasoned salt
Vegan pepperjack cheese
To make the tempeh: In a medium bowl, combine the olive oil, soy sauce, maple syrup, pepper, worcestershire, barbecue seasoning and cumin. Add the tempeh cubes and toss until well coated. Allow the tempeh to marinate at least 2 hours or overnight. Saute the cubes over medium-high heat in a bit of olive oil until browned and crispy.
To make the avocado-lime crema: Drain the cashew and combine them in the bowl of a food processor wiht the lime juice, avocado, water, and seasoned salt. Puree until smooth and fluffy.
To assemble the tacos: Lightly toast the corn tortillas until warm and layer the lettuce, cheese, salsa fresca, sauteed tempeh within, topping with the avocado-lime crema.Pin It