Vegan

Spicy Tempeh Tacos with Lime Cashew Crema

Is there such a thing as too many taco recipes? Hardly. I’m always up for trying a new taco and our latest taco interpretation is not to be missed! These Spicy Tempeh Tacos are topped with sweet mango and dairy-free lime cashew crema. Add some jalapeño relish for extra zip!

This is an easy weeknight dinner that comes together in right around 30 minutes if you can manage a little multitasking. Even if you’re short on time, don’t skip the lime cashew crema and jalapeño relish! You can make both ahead of time and they make these tacos a little something special.

You can also double up the lime cashew cream and/or jalapeño relish to use for other things throughout the week! Here are a few ideas:

Ditch the tortilla and make it a bowl with some rice or cauliflower rice.
Make it a salad with some fresh greens and avocado.
Sauté some potatoes and make breakfast tacos.
Get a bigger tortilla a make it a burrito.

You know the drill. Mix and match, make it your own.

What if I don’t like tempeh?

Swap it out for tofu, by draining and crumbling the tofu with your hands. You could also use like a fake ground meat option, if you’re into that sorta thing.

I’m allergic to nuts, what can I use instead of cashews?

I would try a non-dairy, unsweetened plain yogurt or coconut cream.

Spicy Tempeh Tacos with Lime Cashew Crema

Author: Kate Kasbee
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 minutes
Yield: 6 servings

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Description

These Spicy Tempeh Tacos are topped with sweet mango and dairy-free lime cashew crema. Add some jalapeño relish for extra zip!

Ingredients

Units

2 8–ounce blocks of tempeh
2 tablespoons olive oil, divided
1 tablespoon adobo sauce
2 garlic cloves, minced
2 teaspoons agave
2 teaspoons apple cider vinegar
1 tablespoon tamari
1 teaspoon paprika
¼ cup salsa

For the Lime Cashew Crema

1 cup raw cashews
¼ cup filtered water, plus more to thin
Juice of 2 limes and the zest from 1 lime
Salt, to taste

For serving

12 tortillas
1 batch of Fresh Jalapeño Relish (optional)
1 mango, sliced
Fresh cilantro, chopped

Instructions

Fill a saucepan with 1 inch of water and bring to a simmer over medium heat. Add the tempeh blocks to the water and cover the saucepan to steam the tempeh for 10 minutes. Turn off the heat.
Pat the tempeh blocks dry with a few paper towels and then chop the tempeh into small pieces.
Heat 1 tablespoon of olive oil in a skillet (preferably a cast iron skillet) over medium heat. Add the tempeh and cook until lightly browned, about 10 minutes.
Meanwhile, combine the remaining olive oil, garlic, agave, apple cider vinegar, tamari, and paprika in a small bowl; whisk to combine.
Pour the sauce over the tempeh in the skillet and continue to cook over medium heat until the tempeh has absorbed most of the sauce and is quite browned, another 5 to 7 minutes. Stir the salsa into the tempeh and cook for another 2 minutes before turning off the heat.
To make the lime cashew crema, combine all of the ingredients in a high speed blender and blend for 1 to 2 minutes, until extremely smooth. Add a touch more water to thin as necessary and adjust the lime juice and salt to taste.
Warm the tortillas on a hot griddle or (carefully) set a tortilla on your cooktop grate and turn the burner to low heat. Flip with tongs to toast both sides. Stack the tortillas on a plate and cover with a clean towel to keep them warm.
Serve the Spicy Tempeh Tacos with Lime Cashew Crema family style with sliced mango, Fresh Jalapeño Relish, cilantro, and your other favorite taco toppings.

The post Spicy Tempeh Tacos with Lime Cashew Crema appeared first on Well Vegan.

Vegan

Tofu Kondattam (South Indian Spicy Crispy Tofu)

Tofu Kondattam, a South Indian crispy spicy tofu is a fantastic side or appetizer! Tofu is crisped with spices then tossed in a thick sauce of aromatics, four types of chilies – Kashmiri chili powder, pepper, red and green chilies, curry leaves and Garam masala! Try this regional Indian recipe.

tofu kondattam in the pan after cooking and adding garnishes

I love this spicy crispy kondattam. This southern Indian spicy dish usually has chicken is marinated and then fried. I’ve made a version before, see my crispy Soy Curls Kondattam. For this version, I make it saucier and use tofu that is marinated and baked to get it nice and crisp without. Then, we make the sauce and toss all of that together for this amazingly flavorful dish that you can serve as a starter, side or as an entree.

Chicken kondattam is a spicy dish from the southern Indian state of Kerala. Traditionally, for this dish, chicken is marinated in a fiery red marinade and then fried to crisp. Then it is tossed with thick sauce of dried chilies, curry leaves, ground spices, and Kashmiri chili powder.

Tofu kondattam is really hot with four types of chilis bringing the heat: Kashmiri chili powder, black pepper, dried red chilis and green chilies! If you want it to be less hot, you can reduce the amount of dried red and the green chilies or choose milder versions. You can cut down on the black pepper and Kashmiri chili powder, as well. The color will change a bit, because the Kashmiri chili powder adds a lot of color to the dish, but there’ll still be plenty of flavor, even if you need to cut it a little bit.

This dish definitely tastes the best if you use real Kashmiri chili powder, because the chilies have a specific flavor profile. It will work with paprika instead, but for the real deal, get some Kashmiri chili powder.