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Tempeh Tikka Masala Tacos

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course dinner
Servings 4 people

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!