If you’re feeling a little adventurous and tofu just isn’t cutting it anymore in the flavour department, it’s time to kick things up a notch (or about 10). Tempeh tostada time! Love it or hate it, no one can deny tempeh packs a bold flavour. It’s hard to even describe – nutty and fermented and pungent and just… strong! It’ll blow your socks off even if you’re a seasoned tempeh veteran, so we thought pairing it up with some chilled out flavours and creamy elements might help to bring it down to earth a bit while still emphasising its uniqueness.
So let’s take a closer look! We marinated the tempeh in a soy-paprika mix, then cooked it in the oven. This gives it a fun, smoky kind of flavour without covering too much of the inherent tempeh-ness of the whole thing. Putting it on a toasted tortilla and pairing it with creamy avocado and sweet mango lets is shine, while a little blob of vegan cream cheese rounds the whole thing out. Set it on a bed of kale and add some black beans, and you have a tostada fit for a king or queen!
Couscous, chickpea and hummus is usually my favourite side ever, but decided to break the mould this time and go with a sweet capsicum dip and peanuts! It never hurts to mix things up. With some fresh fruits on the side for dessert (including the often overlooked rockmelon!) you have a complete lunchbox that’s sure to please even the pickiest of eaters. Give it a go!
- Tempeh, sesame seeds, red chilli, vegan cream cheese, coriander, red cabbage, pepitas, pickled japaeño, spring onion, avocado, mango, orange capsicum, kale, black beans
- Couscous, chickpeas, red capsicum dip, peanuts, chilli flakes
- Strawberry, rockmelon, cherry, edible flower