Mexican Tacos with baked tempeh, beans & Do Goodly Sundried Tomato Houmous

Here’s a vibrant and tasty recipe for Mexican Tacos with baked tempeh, beans, and Do Goodly Sundried Tomato Marinade that’s sure to be a hit!

• 8 small soft corn or flour tortillas
• 1 block tempeh (about 8 oz), crumbled or cut into small chunks
• 1 can white beans, drained and rinsed (or any beans of your choice)
• 1 pot of Do Goodly Sundried Tomato Houmous
• 1 tbsp olive oil (for baking the tempeh)
• 1 small red onion, thinly sliced
• 1 lime, cut into wedges
• 2 large handfuls of rocket leaves
• 5 ripe medium tomatoes
• Do Goodly Smashed Pea Guacamole (optional, for garnish)
• Fresh jalapeños, sliced (optional, for heat)

1. Bake the Tempeh:

• Preheat your oven to 375°F (190°C).
• Bake the tempeh: Spread the marinated tempeh in a single layer on a baking sheet. Drizzle with olive oil to ensure crispiness. Bake for about 20-25 minutes, or until golden and crispy, stirring halfway through to ensure even cooking.
• Toss the tempeh with Do Goodly Sundried Tomato Houmous to marinade. Make sure all the pieces are well-coated.

2. Heat the Beans:

• In a small pan, heat the black beans over medium heat for 5-7 minutes until warmed through. You can season the beans with a pinch of salt, pepper, and a squeeze of lime juice for extra flavor.

3. Prepare the Tacos:

• Warm the tortillas: Heat the tortillas in a dry skillet for 30 seconds on each side until soft and warm. Alternatively, you can warm them in the microwave wrapped in a damp paper towel for about 20 seconds.
• Assemble the tacos: Lay each warm tortilla on a plate. Add a layer of warm beans, followed by the baked tempeh.

4. Garnish and Serve:

• Top the tacos with sliced red onion, fresh rocket, sliced tomatoes and any other toppings you like, such as jalapeños, or a drizzle of Do Goodly Smashed Pea Guacamole
• Serve with lime wedges for extra zing.

Enjoy your Mexican Tacos a delicious and hearty plant-based meal that’s healthy and bursting with flavour!