I know so many people have mixed feelings about tempeh but one of the reasons why I am here is to share delicious recipes that will make you fall in love with it.
This Mexican-style tempeh "meat" is one of those: flavour-packed, juicy and crispy, hot and tangy. Perfect to serve on tacos or soft tortillas, with a drizzle of lime, avocado and of course, habanero sauce!
I took inspiration for this recipe - once again, from my travel memories. When I visited Mexico back in 2018 I was already vegetarian, though I remember my friends munching on cochinita pibil (pulled pork) tortillas all the time and saying how good it was.
I couldn't resist but to make a vegan version!
INGREDIENTS:
230g tempeh
2 tsp ancho chile flakes
1 tsp chilli flakes
1 garlic clove
1 tsp onion powder
½ tsp cumin
1 tsp salt
½ tsp sugar
2 tbsp tomato paste
1 tsp vinegar
1 tsp liquid smoke
2 tbsp oil
½ glass water
INSTRUCTIONS:
Grate the tempeh block and set aside.
In a blender mix the rest of the ingredients and blend until you get a smooth paste. If too thick, add more water.
Pour the paste over the tempeh, mix and let it marinate for a couple of hours, but the longer the better.
Spread the tempeh on a baking tray, drizzle with a bit of oil and bake at 180°C for 15 to 20 minutes.
Serve on warm tortillas, along with avocado, pickled onions, fresh coriander, lime juice and a drop of hot habanero sauce.
