Can kidney beans, drained and baked at 200 degrees C for 15 minutes
150 grams
organic non-GMO tofu
75 grams
organic tempeh
1/2
brown onion, diced
1 tablespoon
garlic powder
1 teaspoon
chilli powder
1 teaspoon
dried oregano
1 teaspoon
dried rosemary
1 teaspoon
ground cinnamon
1 teaspoon
ground cumin
1/2 teaspoon
sweet smoked paprika
1/4 teaspoon
ground cloves
1 tablespoon
tahini
1 tablespoon
gluten-free soy sauce
1/4 cup
red wine vinegar
pinch of ground black pepper
10-12
Gluten-free corn tortillas
Fresh tomato, red onion and lime salsa, to serve
Avocado or guac, to serve
Sriracha, to serve
Directions
Blitz tofu and tempeh in a food processor a couple of times. Set aside.
Heat coconut oil in a heavy-based pan. Add onion and saute until starting to caramelise. Add the garlic and cook on a medium heat for one minute before adding the spices. Once the spices are fragrant, add tahini, soy sauce and vinegar, followed by tofu and tempeh, baked kidney beans, and a pinch of pepper. Cook until liquid is soaked up and all ingredients are cooked through.
Spoon mix into warmed taco shells topped with fresh tomato, red onion and lime salsa, avocado slices and a touch of sriracha.
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