Who’s ready for taco Tuesday?! I made this yesterday and it was too good not to share! I got a lot of questions about the picture I posted on my Instagram story, apparently the tempeh looked like meat lol. I guess it does look a little bit like it when you marinate and pan-fry it. I love everything with bbq flavor, so I marinated the tempeh in my favorite bbq sauce. Delicious!

INGREDIENTS (2 servings):

-200g of tempeh -2 tbs bbq-sauce -6 organic corn tortillas -Home made guacamole -Romanosalad -Corn -1 lime -1/2 cup cilantro (chopped) -1/2 red onion -1/2 cup of diced cucumber -1 tomato (chopped) -1/2 mango

-1 cup black beans -Vegan aioli (recipe below)

HOW TO PREPARE THE TEMPEH: If you find the tempeh to be too bitter straight out of the package, steaming it helps a lot. Place sliced tempeh in a sauce pan and cover with water. Bring water to a boil, reduce heat, and simmer for about 10 minutes. Then remove the tempeh, cut it into smaller pieces and marinate it in your favorite bbq-sauce for 10-20 minutes (Meanwhile, cut and prepare the vegetables). Pan-fry the tempeh over medium heat until golden brown and crispy. Add more bbq-sauce if you l VEGAN AIOLI:

3 tbs aquafaba (liquid drained from a can of chickpeas) 1 tbs applecider vinegar ½ ts Dijon Mustard 1/2 ts salt 1 cup (236 ml) flavourless vegetable oil 1 tsp Lemon Juice 1 garlic clove (minced)

INSTRUCTIONS: 1. Add the aquafaba, vinegar, mustard and salt to a bowl and blitz for a second with an immersion blender so everything is combined.

2. Keep the immersion blender running constantly av VERY slowly drizzle in the oil, making sure it is fully combined as you go. If you add it too fast, the whole thing will turn liquidy. 3. It will suddenly turn thick. Once all the oil is combined, add the lemon juice and garlic and mix thoroughly.

To assemble the tacos, heat the tortillas for 2 minutes in the oven. Top with all the veggies, beans, tempeh, guacamole and drizzle aioli on top of it. Squeeze a little bit of lime juice on it and enjoy!


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