Vegan Carne Asada Tacos with Tempeh
30-40 min + 1-24 hr marinating
Crumbled tempeh marinated in citrus, spices and chipotle, then pan-fried until caramelized and served in warm corn tortillas with avocado, onion and cilantro.
| prepPreheat oven to 250°F / 120°C if warming tortillas in oven | |||||
| 1 package tempeh (225 g) | Crumble tempeh, simmer in water 10 min | Add tempeh & broth to marinade, chill 1-24 hr | Remove tempeh with slotted spoon, add half marinade to pan | Cook tempeh over medium-low heat 10-15 min until absorbed | Layer tempeh, avocado, onion & cilantro in tortillas |
| 240 ml vegan beef broth | Drain, add broth, simmer 10 min | ||||
| 120 ml fresh squeezed orange juice | Whisk marinade: citrus, cilantro, tamari, spices, chipotle & oil | ||||
| 60 ml lemon juice | |||||
| 45 ml lime juice | |||||
| 180 g finely chopped fresh cilantro | |||||
| 60 ml tamari or soy sauce | |||||
| 1/2 tablespoon chili powder | |||||
| 1/2 tablespoon cumin | |||||
| 1/2 tablespoon paprika | |||||
| 1/2 teaspoon ground pepper | |||||
| 1/2 teaspoon dried oregano | |||||
| 30 g chopped canned chipotle peppers in adobo | |||||
| 60 ml olive or avocado oil | |||||
| 1/2 medium red onion, diced, for garnish | |||||
| Diced avocado, for garnish | |||||
| Fresh cilantro, for garnish | |||||
| Soft corn tortillas | Warm tortillas 250°F / 120°C, 1-2 min or over flame | ||||
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