Ingredients
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1
Can kidney beans, drained and baked at 200 degrees C for 15 minutes
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150 grams
organic non-GMO tofu
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75 grams
organic tempeh
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1/2
brown onion, diced
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1 tablespoon
garlic powder
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1 teaspoon
chilli powder
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1 teaspoon
dried oregano
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1 teaspoon
dried rosemary
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1 teaspoon
ground cinnamon
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1 teaspoon
ground cumin
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1/2 teaspoon
sweet smoked paprika
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1/4 teaspoon
ground cloves
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1 tablespoon
tahini
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1 tablespoon
gluten-free soy sauce
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1/4 cup
red wine vinegar
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pinch of ground black pepper
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10-12
Gluten-free corn tortillas
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Fresh tomato, red onion and lime salsa, to serve
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Avocado or guac, to serve
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Sriracha, to serve
Directions
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Blitz tofu and tempeh in a food processor a couple of times. Set aside.
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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.
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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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