This weekend was definitely a taco weekend. Can you tell we love tacos? They’re easy to put together and you can fill them with just about anything.
Friday evening I made some of these Smoky Cauliflower tacos which were absolutely amazing. Then on Saturday Gary whipped up some super tasty balsamic roasted portobello tacos for dinner (but I didn’t get a chance to take photos of those, sorry!). Yesterday I made some Maple Glazed Tempeh Tacos with a sunflower seed sauce. One word…YUM!
If you haven’t tried tempeh yet, pick some up the next time you’re at the store. I think you’ll be surprised. It has a texture that is very different than tofu and it’s fermented which means it’s easier to digest. It soaks up the marinade really well and crisps up easily when you sauté it.
I hope you try these tacos and fall in love with them as much as we did.
- marinade
- 1T maple syrup
- 1T avocado oil
- 1T tamari
- 1T balsamic vinegar
- 1t hot sauce
- 1 package tempeh, sliced into thin strips
- sunflower seed sauce
- 2t white miso
- 2T sunflower seed butter
- 2T fresh lemon juice
- ¼t salt
- 2t tamari
- 2T tahini
- 2T maple syrup
- 1t hot sauce
- seeds
- ¼c raw sunflower seeds
- 1T poppy seeds
- 1T sesame seeds
- 1 carrot, peeled & grated
- handful of baby lettuces
- corn tortillas
- in a large bowl, mix together the ingredients for the marinade. taste for salt.
- add the tempeh strips and turn the strips gently until they are all coated well.
- set aside
- In a smaller bowl whisk together the ingredients for the sauce. It will seem thick at first, but keep mixing and it will come together and become smooth.
- set aside
- preheat your oven to 350.
- Heat a large sauté pan on medium heat. Add the tempeh strips along with any remaining marinade. It will splatter, so be careful. Cook for 2-3 minutes until the tempeh becomes glazed and turns a golden color.
- Flip the strips over and cook on the other side for 2-3 minutes.
- Remove strips onto a plate.
- Toast the seeds in a small sauté pan over med/low heat, being careful not to burn them. About 3-4 minutes.
- set aside
- While the tempeh is cooking, warm the tortillas in the oven, directly on the rack for 5 minutes.
- Assemble your tacos
- on a plate, place the warm tortillas and spread about 2t of the sauce. layer with the lettuce, tempeh strips, shredded carrot, another 2 teaspoons of the sauce and some toasted seeds.
- enjoy!
Leave a Reply