Blog

Quick Tempeh Tacos With Cashew Lime Cream

March 29, 2019

 I'm so excited to share this quick taco recipe with you! It can be adjusted to be as mild or as fiery as you want. It's hearty and loaded with flavour. The toppings are the "cherry" on top, so add something crunchy, creamy or spicy (or all of the above!). 

 

Plate method: for many of our meals, we try to follow the plate method whenever possible to ensure that our meals are nutritionally balanced. Learn more about the plate method here

 

We whipped up this cashew lime cream in no time at all. Pre-soaking of the cashews not needed! It adds just the right amount of tang to the tacos. 

This also makes one fantastic taco salad!

 

Watch How To Make It Here

This recipe starts at 3:18

 

Enjoy!

Quick Tempeh Tacos with Cashew Lime Cream

Recipe PDF

▸ ▹ Vegan, refined sugar-free

Yield: 3-4 servings
Total Time: 15 min

 

INGREDIENTS: Taco Filling

8 small corn or flour tortillas 

 

1 Tbsp (15 ml) sunflower oil

2 shallots, diced

3 cloves garlic, minced

1 block (300 g) tempeh*

 

2 tsp (10 g) onion powder

1 tsp (5 g) paprika powder

1 tsp (5 g) ground cumin

1/2 tsp chili powder (more if you like it spicy)

1/2 tsp dried oregano

1/4 tsp ground black pepper

 

1 jar (400 g) diced tomatoes

2 tbsp (10 ml) sodium-reduced soy sauce

 

INGREDIENTS: Cashew Cream

1/2 cup (63 g) raw cashews

1/3 cup (85 ml) boiling water (add more if you like a thinner consistency)

1 lime, juiced

 

INGREDIENTS: Optional Garnish

Sliced avocados

Diced red onions

Fresh coriander

Lime wedges

Chili flakes

Sliced fresh red chili 

 

Directions

  1. Add shallots and garlic to oil in non-stick pan on high heat, adding splashes of water as needed to deglaze the pan, cooking for 2 minutes.

  2. Crumble the tempeh with your hands into the pan and cook for 7 minutes, stirring until lightly golden and crispy. Continue to add splashes of water as needed. 

  3. Meanwhile, make the cashew cream by adding the ingredients to a food processor, and blend until smooth. 

  4. To the pan, add the spices and sauté for 20-seconds until fragrant, then add the  diced tomato and soy sauce, cooking for 3-5 minutes. 

  5. Meanwhile, heat tortillas on a skillet and when the tempeh has absorbed the tomatoes to your liking, spoon it onto the warmed tortillas. Top with toppings of your choice, enjoy!

 

Notes

  1. *Variations: if you don't like or don’t have tempeh, substitute it for crumbled tofu or 1.5 cups (300 g) of cooked brown lentils instead.

  2. Storage: keep the filling in an airtight container in the fridge for up to 4 days.

 Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

Share on Facebook
Please reload

Featured Posts

Chai Hot Chocolate

1/10
Please reload

Stay Connected
Search by Category
Recent Posts
Please reload

Follow P.U.L.
  • Grey YouTube Icon
  • Grey Instagram Icon
  • Grey Facebook Icon
  • Grey Pinterest Icon