Vegan Tempeh Tacos with Avocado-Lime Crema
- 1 Tablespoon Olive Oil
- 1 teaspoon Soy Sauce
- 1/4 teaspoons Black Pepper
- 1 teaspoon Vegan Worcestershire Sauce
- 1/2 teaspoons Barbecue Seasoning
- 1/4 teaspoons Cumin
- 1 block (6 Oz. Size) Tempeh
- 1/4 cups Raw Cashews, Soaked 6 Hours Or Overnight
- 2 Tablespoons Lime Juice
- 1 whole Small Avocado
- 6 Tablespoons Water
- 1/2 teaspoons Lawry's Seasoned Salt
- Corn Tortillas
- Shredded Lettuce
- Vegan Pepperjack Cheese
- Salsa Fresca
- To make the tempeh: In a medium bowl, combine the olive oil, soy sauce, pepper, Worcestershire sauce, 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.
- To make the avocado-lime crema: Drain the cashews and combine in the bowl of a food processor with the lime juice, avocado, water, and seasoned salt.
- Puree until smooth and fluffy.
- To assemble the tacos: Lightly toast the corn tortillas until warm and layer the lettuce, cheese, salsa fresca, and sauteed tempeh within, topping with the avocado-lime crema.
olive oil, soy sauce, black pepper, worcestershire sauce, barbecue seasoning, cumin, cashews, lime juice, avocado, water, salt, corn tortillas, shredded lettuce, pepperjack cheese, salsa fresca
Taken from tastykitchen.com/recipes/main-courses/vegan-tempeh-tacos-with-avocado-lime-crema/ (may not work)