CHORIZO STYLE TEMPEH
An easy versatile recipe using tempeh, fermented soy bean which lends itself to being used in dishes such as tacos, wraps, nibbles served on toasts and crackers, poke bowls and tapas!Adjust the spice levels to suit your family and guests palette. I'm an 'all things spicy' addict BUT my teen boy not so much! We always have a bottle of sriracha to hand just in case I need a more intense chilli hit 🙂
Ingredients
- 1 125g block of tempeh
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic granules
- 1 tsp onion powder
- 1 tsp dried mixed herbs OR oregano alone
- freshly ground black pepper to taste
- 1 tsp soy sauce
- pinch chilli flakes optional
- 2-3 tsp light vegetable oil for frying
Instructions
- Marinade for a couple of hours or overnight (more time will only improve flavours
- lightly fry in a little vegetable oil just before serving
- cook until heated through and a little charred on the outside of the pieces for about 5 minutes
- serve with tortillas of choice, salad and salsa and a dollop of guacamole or my pea hummus! ***SEE NOTES***
- if serving with the lentil dosa wraps, crisp up the dosa in a dry frying pan or the oven before plating up
Video
Notes
Try this recipe with my delicious easy and gluten free LENTIL DOSA
You can also serve this with my super tasty light PEA HUMMUS instead of guacamole!
