Tempeh Tacos with Slaw

Serves: 4 

Ingredients	Qty	Prep
Corn tortillas	10 no.	small
For Tempeh
Tempeh	2 x 8 oz	Crumbled
Oil	4 Tbsp
Soy sauce	2 Tbsp
Lime juice	1 Tbsp
Red chili sauce	1/2 cup
For Slaw
Cabbage	8 oz	shred finely
Carrots	4 oz	shred finely
Red onion	1/2 medium	shred finely
Sugar	2 Tbsp
Table salt	1 Tbsp
Taco seasoning	to taste
For Crema
Avocado	2 small
Greek yogurt	1/4 cup
Garlic	2 cloves
Green chillies	to taste
Cilantro	to taste
Salt	to taste

Method:

• Crumble the tempeh by hand to individual grains
• Heat oil in a big skillet and add the tempeh
• Fry for 2 minutes before stirring and repeat till lightly browned. Add oil if necessary.
• Transfer to a bowl, add the soy sauce, red chili sauce and lime juice and mix
• Combine shredded cabbage, onion and carrot in a bowl, leaving plenty of room to toss
• Sprinkle with sugar and salt and toss to combine
• Let rest for 5 minutes, then transfer to a colander and rinse thoroughly under cold running water
• Transfer to a large kitchen towel and blot the mixture dry 
• Return to the bowl and sprinkle taco seasoning to taste
• Blend the crema ingredients to a smooth sauce, adding water as needed
• Wet tortillas and microwave them between parchment sheets
• Assemble and enjoy!

Note:

• Red chili sauce can be swapped with chopped 2-3 chipotle peppers from a can