Categories: Entree

Ingredients

• 1 6-ounce block tempeh, cubed
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 teaspoon soy sauce
• 1/4 teaspoon pepper
• 1 teaspoon vegan worcestershire sauce
• 1/2 teaspoon barbecue seasoning
• 1/4 teaspoon cumin
• 1/4 cup cashews, soaked 6 hours
• 2 tablespoons lime juice
• 1 small avocado
• 6 tablespoons water
• 1/2 teaspoon Lawry’s seasoned salt
• Corn tortillas
• Vegan pepperjack cheese
• shredded lettuce
• salsa fresca

Directions

1. To make the tempeh: In a medium bowl, combine the olive oil, soy sauce, maple syrup, pepper, worcestershire, barbecue seasoning and cumin. Add the tempeh cubes and toss until well coated. Allow the tempeh to marinate at least 2 hours or overnight. Saute the cubes over medium-high heat in a bit of olive oil until browned and crispy.

2. To make the avocado-lime crema: Drain the cashew and combine them in the bowl of a food processor wiht the lime juice, avocado, water, and seasoned salt. Puree until smooth and fluffy.

3. To assemble the tacos: Lightly toast the corn tortillas until warm and layer the lettuce, cheese, salsa fresca, sauteed tempeh within, topping with the avocado-lime crema.

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