Name: Tempeh Tacos with Tomato-Radish Salsa & Cilantro Lime Aioli
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ jalapeño peppers; 3 limes; ⅓ cup nutritional yeast flakes; 1 ½ bunches radish; 1 ½ medium red onions; 18 small corn tortillas; 3 (227g ) pkgs tempeh; 6 tomatoes; 1 ½ (213 ml) cans tomato sauce; black pepper; chili powder; cumin, ground; garlic powder; mayonnaise; neutral vegetable oil; salt; smoked paprika

Tempeh Tacos with Tomato-Radish Salsa & Cilantro Lime AioliTempeh Tacos with Tomato-Radish Salsa & Cilantro Lime Aioli — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ jalapeño peppers

3 limes

⅓ cup nutritional yeast flakes

1 ½ bunches radish

1 ½ medium red onions

18 small corn tortillas

3 (227g ) pkgs tempeh

6 tomatoes

1 ½ (213 ml) cans tomato sauce

black pepper

chili powder

cumin, ground

garlic powder

mayonnaise

neutral vegetable oil

salt

smoked paprika

Instructions

Wash and dry the fresh produce.

Zest and juice limes. Divide between a small and large bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Divide between the bowls. (Set large bowl aside for later use.)

Add mayo and spices to the small bowl, then stir to combine the lime aioli. Set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, peel, halve, and mince onions. Add half to the large bowl with the lime and cilantro, then set aside. (Reserve remaining onion for the next step.)

Once the skillet is hot, add oil and swirl to coat the bottom. Using your fingers, crumble tempeh into the skillet, then add reserved onion, salt, and pepper. Cook, stirring occasionally, until the tempeh is browned and onion is soft, 6-7 minutes.

Reduce heat to medium. Add tomato sauce, water, nutritional yeast, and spices to the skillet, then stir to combine. Continue to cook, stirring occasionally, until sauce thickens, 6-7 minutes. Remove from heat.

Meanwhile, quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the large bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Small dice tomatoes. Add to the bowl.

Trim and halve radishes, then slice crosswise into thin half-moons. Add to the bowl, along with salt and pepper, then stir to combine the salsa. Set aside.

Warm tortillas in another skillet or microwave (optional).

To serve, divide tortillas between plates; fill with saucy tempeh and salsa. Drizzle with lime aioli and enjoy!

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