Can kidney beans, drained and baked at 200 degrees C for 15 minutes
organic non-GMO tofu
brown onion, diced
sweet smoked paprika
gluten-free soy sauce
red wine vinegar
pinch of ground black pepper
Gluten-free corn tortillas
Fresh tomato, red onion and lime salsa, to serve
Avocado or guac, to serve
Sriracha, to serve
In This Recipe
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.