Tempeh, The Authentic Way | Tempeh History

Piri Piri Spiced Tempeh Tacos with Griddled Avocado & Watermelon

Serves 3 - 4

Takes 40 mins

  • Tempeh Tacos
  • 1 pack Original Plant Power Tempeh
  • Plant Power Tempeh
  • 2 tsp piri piri seasoning
  • Salt
  • 2 avocados (1 sliced)
  • Coriander
  • 1 lime
  • Watermelon cut into cubes
  • 6-8 corn tortillas
  • 1 red chilli
  • Corn Salad
  • 175g sweet corn
  • 100g cherry tomatoes
  • Salt
  • Coriander

  1. Slice the tempeh into thin strips and place into a bowl with the piri piri spice mix, a pinch of salt and a little olive oil. Coat the tempeh strips in the spice mix then leave to marinate for at least 30 minutes.
  2. Heat a frying pan over a high heat. Once hot, add the tortillas one at a time and cook on each side until they start to get some colour, then place them between the ends of two objects to give a taco shape.
  3. Heat a drizzle of olive oil on a griddle pan and add the tempeh. Cook the tempeh for a few minutes on each side until nicely charred.
  4. Slice the avocado in half then finely slice one half of the avocado. Add the avocado slices to the griddle (making sure to oil the griddle) and cook until charred.
  5. Place the remaining half of the avocado in a bowl with a pinch of salt, chopped coriander and a little lime juice and mash together.
  6. Spoon a little of the smashed avocado into the taco, top with the tempeh, charred avocado slices, watermelon cubes, chilli spices and coriander leaves.
  7. To make the corn salad, chop the cherry tomatoes into quarters and finely chop the coriander leaves. Char the sweet corn in a frying pan then add to a bowl, add the chopped cherry tomatoes, a pinch of salt and some chopped coriander leaves and mix through.
  8. Serve the tacos with the corn salad.

Recipe created by Nourish Flourish Nutrition


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