1 8-ounce block of tempeh
½ cup BBQ Sauce
1 tablespoon vegetable oil
5 tortillas(Gluten-free if desired)
1 avocado, cubed or thinly sliced
10 cherry tomatoes, halved
¼ cup red onions, thinly sliced
¼ cup red cabbage. thinly sliced
¼ cup cilantro, chopped
½ cup cashews (soaked overnight)
⅓ cup water(add more if required)
1 garlic clove
½ lime, juiced
Pinch of salt
Cut tempeh into cubes or thinly-sliced strips.
Mix tempeh with BBQ sauce. Let mixture sit for 10 minutes. For optimal flavor, marinate overnight.
Add vegetable oil to a non-stick pan. Add tempeh strips and cook on medium heat until golden and crispy on both sides.
Heat the tortillas and spoon the tempeh onto warm tortillas. Top with your choice of cherry tomatoes, red onions, sliced avocados, red cabbage, and cashew sauce. Garnish with cilantro.
In a blender, Place cashews, water, garlic, salt, and lime juice.
Blend until smooth.