Vegan Tinga Tempeh Tacos Bosh TV

Tinga Tempeh Tacos

  • Simple
  • 0:40 m
  • 18 ingredients

Tinga tempeh tacos; tasty, tantalising, tender. These really are an absolute winner all round and one to try. Steaming the tempeh before frying gives it a soft, almost meatiness consistency and will be sure to wow whoever is lucky enough to get their tinga on with you!

Serves: 4

Ingredients

For the tinga tempeh

  • 1 tbsp olive oil
  • 2 tbsp chipotle in adobo or chipotle paste
  • 1 tsp cumin
  • 2 tsp maple syrup
  • 200g tempeh
  • 1 onion
  • 2 garlic cloves
  • 3 large vine tomatoes
  • ½ tsp cinnamon
  • ½ vegetable stock cube
  • 150ml water

For the guacamole

  • 1 tbsp jalapeños from a jar
  • 2 large avocados
  • 4 spring onions
  • 20g coriander leaves
  • Juice of 1 lime
  • salt to taste

To serve

  • 8 corn tortillas
  • 1 red chilli
  • 2 limes
  • 1 baby gem lettuce

Before you start

Large frying pan | High sided frying pan | Steamer Basket | Saucepan

Step 1

Prepare the Tinga Tempeh ingredients

  • Cut the tempeh into 1cm chunks and steam for 3-4 minutes in a bain marie
  • Peel, trim and finely slice the onion
  • Peel and grate the garlic
  • Dice the tomatoes

Ingredients

  • 200g tempeh
  • 1 onion
  • 2 garlic cloves
  • 3 large vine tomatoes

Step 2

Make the Tinga Tempeh 

  • Warm the olive oil in a high sided frying pan over a medium heat
  • Add the tempeh to the pan and stir for 2 minutes
  • Add the onion and a pinch of salt to the pan and stir for 2-3 minutes (add a splash of water if the pan gets too dry)
  • Add the garlic and stir for 1 minute
  • Add the tomatoes and spices and stir for 3-4 minutes
  • Add the paste, maple syrup, stock cube and water to the pan, stir to combine, turn the heat down and simmer for 10-15 minutes until the sauce has thickened

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp chipotle in adobo or chipotle paste
  • 1 tsp cumin
  • 2 tsp maple syrup
  • ½ tsp cinnamon
  • ½ vegetable stock cube
  • 150ml water
  • salt to taste

Step 3

Prepare the guacamole

  • Halve and destone the avocados
  • Scoop the avocado flesh into a bowl and mash with a fork
  • Trim and finely slice the spring onions
  • Finely slice the coriander leaves
  • Dice the jalapeños
  • Halve the lime and squeeze it over the avocado
  • Add the spring onions, coriander leaves and jalapeños to the bowl and fold everything together to combine
  • Taste and season to taste with salt

Ingredients

  • 1 tbsp jalapeños from a jar
  • 2 large avocados
  • 4 spring onions
  • 20g coriander leaves
  • Juice of 1 lime

Step 4

Prepare the the remaining ingredients 

  • Warm the tortillas according to package directions
  • Finely slice the chilli
  • Cut the limes into wedges
  • Trim and shred the lettuce

Ingredients

  • 8 corn tortillas
  • 1 red chilli
  • 2 limes
  • 1 baby gem lettuce

Step 5

Time to serve 

  • Put everything in separate bowls, take them to the table and let your guests build their own tacos!