Recipes.

Chilli Tempeh Satay Tacos

By Meg Yonson


I Quit Sugar - Chilli Tempeh Satay Tacos 05
Photo by: Benito Martin
  • 4 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar - Chilli Tempeh Satay Tacos 05
Photo by: Benito Martin

If you’re a vegetarian, we reckon you should make tempeh your new meat-free best friend. We prefer it over tofu because it uses the whole soybean, not processed soy milk. But the best part is that it’s fermented, so it’s good for your guts! It’s nutty in flavour and tastes great paired with this chilli satay sauce.  

Servings: 4
Preparation: 15 mins
Cooking: 15 mins

Ingredients

Chilli Satay Tempeh

  • 1/2 cup peanut butter, chrunchy.
  • 1 medium garlic clove, minced.
  • 1 long red chilli, finely chopped.
  • 100 ml coconut milk.
  • 1/2 teaspoon curry powder.
  • 1 teaspoon apple cider vinegar.
  • 1 teaspoon tamari.
  • 1/2 medium lime, juiced.
  • 450 g plain-flavoured tempeh, sliced into 2 cm cubes.

Tacos

  • 8 medium tortillas.
  • 1 cup cooked basmati rice.
  • 2 medium zucchinis, shredded.
  • 100 g sugar snap peas, ends trimmed and sliced.
  • 200 g full-fat Greek yoghurt.
  • 1 cup coriander, fresh, leaves picked.
  • 1 1/2 limes, cut into wedges to serve.

Directions

1. Preheat grill to medium.

2. Place peanut butter, garlic, chilli, coconut milk, apple cider vinegar, tamari and lime into a blender. Blitz on high until you form a smooth paste. Scoop satay sauce into a mixing bowl. Add in tempeh cubes and toss to coat. Spread tempeh onto a tray and place under the grill. Cook for 15 minutes, tossing halfway, until tempeh is lightly browned.

3. While tempeh is cooking, prepare the rest of your ingredients for the tacos.

4. To serve, place two tortillas onto a plate. Fill with a little rice, zucchini, sugar snap peas and tempeh cubes. Dollop with yoghurt, sprinkle with coriander leaves and serve with a drizzle of lime juice.


Note

Styling by Gemma Lush.

If you’re a vegetarian, we reckon you should make tempeh your new meat-free best friend. We prefer it over tofu because it uses the whole soybean, not processed soy milk. But the best part is that it’s fermented, so it’s good for your guts! It’s nutty in flavour and tastes great paired with this chilli satay sauce.

Ingredients

Chilli Satay Tempeh

  • 1/2 cup peanut butter, chrunchy.
  • 1 medium garlic clove, minced.
  • 1 long red chilli, finely chopped.
  • 100 ml coconut milk.
  • 1/2 teaspoon curry powder.
  • 1 teaspoon apple cider vinegar.
  • 1 teaspoon tamari.
  • 1/2 medium lime, juiced.
  • 450 g plain-flavoured tempeh, sliced into 2 cm cubes.

Tacos

  • 8 medium tortillas.
  • 1 cup cooked basmati rice.
  • 2 medium zucchinis, shredded.
  • 100 g sugar snap peas, ends trimmed and sliced.
  • 200 g full-fat Greek yoghurt.
  • 1 cup coriander, fresh, leaves picked.
  • 1 1/2 limes, cut into wedges to serve.

Directions

1. Preheat grill to medium.

2. Place peanut butter, garlic, chilli, coconut milk, apple cider vinegar, tamari and lime into a blender. Blitz on high until you form a smooth paste. Scoop satay sauce into a mixing bowl. Add in tempeh cubes and toss to coat. Spread tempeh onto a tray and place under the grill. Cook for 15 minutes, tossing halfway, until tempeh is lightly browned.

3. While tempeh is cooking, prepare the rest of your ingredients for the tacos.

4. To serve, place two tortillas onto a plate. Fill with a little rice, zucchini, sugar snap peas and tempeh cubes. Dollop with yoghurt, sprinkle with coriander leaves and serve with a drizzle of lime juice.

Note

Styling by Gemma Lush.

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