Author Notes: Tell us about your recipe. —Alannah | Kale Mary
Makes: 10-12
Ingredients
-
1
Can kidney beans, drained and baked at 200 degrees C for 15 minutes
-
150
grams organic non-GMO tofu
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75
grams organic tempeh
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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
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1/4
teaspoon ground cloves
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1
tablespoon tahini
-
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
-
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
-
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.
Photo by Alannah | Kale Mary