Ingredients
1 8-ounce block of tempeh
½ cup BBQ Sauce
1 tablespoon vegetable oil
5 tortillas(Gluten-free if desired)
1 avocado
10 cherry tomatoes
¼ cup red onions
¼ cup red cabbage.
Cashew Sauce
½ cup cashews (soaked overnight)
⅓ cup water(add more if required)
1 garlic clove
½ lime, juiced
Pinch of salt
Directions
1
Cut tempeh into cubes or thinly-sliced strips.
2
Mix tempeh with BBQ sauce. Let mixture sit for 10 minutes. For optimal flavor, marinate overnight.
3
Add 1 tablespoon (14.79 ml) vegetable oil to a non-stick pan. Add tempeh strips and cook on medium heat until golden and crispy on both sides.
4
Heat the tortillas and spoon the tempeh onto warm tortillas. Top with cherry tomatoes, red onions, sliced avocados, red cabbage, and cashew sauce.
Note: You can top the tacos with your choice of vegetables. Enjoy!
Cashew Sauce
5
In a blender, Place cashews, water, garlic, salt, and lime juice.
6
Blend until smooth.
Serves 2