Tempeh Tikka Masala Tacos
Tempeh is a fermented soy product that can be morphed to taste like various meats or you can use seasoning to enhance the soy flavoring. 1 cup of tempeh has 34g of protein making it an incredible option for those wanting to incorporate more plant-based protein into their diet.
The mild heat of these tacos combined with the refreshing coleslaw and avocado is a treat for you tastebuds. The masala holds well in the fridge so I suggest you make extra – you will want it.
Tempeh Tikka Masala Tacos
Ingredients
Tacos
- 10 ounces tempeh
- 1 can peeled tomatoes san marzano is the best brand
- 1 can coconut cream full fat
- 2 tbsp coconut oil
- 2 tortillas almond flour
- 2 avocados sliced
- 1/2 cup cilantro chopped
Tikka Masala Base
- 4 tbsp agave
- 2 shallots
- 1/2 cup cashews unsalted
- 1 lime juiced
- 1/2 cup cilantro
- 1 tbsp chili powder
- 1 tbsp tumeric
- 1 tbsp ginger
- 1 tbsp cumin
- 1 tbsp ground cloves
- 5 clovees garlic
- 1 tbsp paprika
Coleslaw
- 1/4 cup vegan mayo
- 1 lime juiced
- 1 cup cabbagage or chopped brussels sprouts
- 1 lemon zested
- 1 orange zested
- pinch of salt
Instructions
- Add Tikka Masala Base ingredients to a blender or food processer. While blending, slowly add 1 tbsp of water. Make sure you scrape down sides until you alll ingredients resemble a paste. Set aside.
- In a large sauce pan, add coconut oil over medium high heat. Dice tempeh into small cubes then add to pan along with the Tikka Masala paste. Cook for 5 minutes while stirring regularly.
- Drain the canned tomatoes then add to pan. Mash the tomatoes with a spoon and reduce the heat to medium. Add in coconut cream. Taste as you go to adjust seasonings (I always end up adding way more than listed). Simmer for 15-20 minutes stiring often until it is a thick mixture.
- While the Masala base is cooking, make the coleslaw. Add all colslaw ingredients in a large bowl and stire to combine. Taste as you go to adjust. Set aside.
- Warm tortillas over open flame then divide into plates. Build the tacos with a scoop of the Tikka Masala, coleslaw, avocado slices, chopped cilantro, and a bit of lime juice. Ready to serve!