Tempeh, The Authentic Way | Tempeh History

Tempeh Tostadas

Serves 2

Takes 20 mins

  • 1 Plant Power Smoked Tempeh Block
  • 1/ 2 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp hot chilli powder
  • Salt
  • 8 corn tortillas
  • 150g baby tomatoes
  • 1 red onion
  • 2 large avocados
  • 1 lime
  • Coriander leaves
  • Vegan mozzarella

  1. On a baking tray, lie the corn tortillas and brush each one with a little olive oil. Bake at 170 until crisp but not yet golden.
  2. In a bowl combine the cumin, paprika, coriander, chilli powder and salt along with a little olive oil to form a runny marinade. Crumble the tempeh into the bowl and coat well.
  3. Fry the crumbled tempeh in a little oil on a high heat until golden and crispy.
  4. Chop the tomatoes into small pieces along with the onion, season with salt and mix through chopped coriander leaves.
  5. Mash the avocado in a bowl with a squeeze of lime and salt.
  6. Spoon the guacamole onto each tortilla. Top with the tempeh and sprinkle over the mozzarella. Pop under a grill on a medium heat to melt the cheese.
  7. Remove from the oven, top with the tomato salsa, a squeeze of lime and some coriander leaves and enjoy.

Recipe created by Nourish Flourish Nutrition
www.nourishflourishnutrition.co.uk/