For the tempeh

• 400g Calon Fresh Tempeh
• 2 tbsp oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chilli powder
• 1 tbsp soy sauce

For the slaw

• 200g shredded cabbage
• 1 carrot, grated
• Juice of 1 lime
• Small handful coriander
• Pinch of salt

To serve

• 8 small tortillas
• 1 avocado, sliced
• Pickled red onions
• Hot sauce or chipotle mayo

1. Spice the tempeh
Crumble or finely dice the tempeh.

Mix with paprika, cumin, chilli and soy sauce.

2. Cook until crispy
Fry in hot oil, stirring occasionally, until the edges become dark golden and crisp.

3. Make the slaw
Mix cabbage, carrot, lime juice, coriander and salt.

4. Warm the tortillas
Heat briefly in a dry frying pan. OR

Put in the Air Fryer for 6 mins

5. Build the tacos
Add slaw, crispy tempeh, avocado and pickled onions.

Finish with your favourite sauce.

Warning: One taco will almost certainly lead to another.

🥗 Lunch
🌱 Vegan meals
🍚 Light dinners
👨‍👩‍👧 Family sharing
🌞 Summer entertaining