Pesto Tempeh Tacos

Ingredients

• 300 g tempeh, cubed
• 8 small tortillas
• 15 ml oil
• 250 g cauliflower florets
• 1 red onion, cut into wedges
• 45 ml vegan basil pesto
• 15 ml chopped basil
• salt
• black pepper

Method

1. Step 1

   Season the tempeh with salt and black pepper.

2. Step 2

   Heat 15 ml oil in a skillet over medium-high heat and cook the tempeh for 5 to 6 minutes until browned.

3. Step 3

   Add 250 g cauliflower florets and 1 red onion, cut into wedges and cook them for 2 minutes until just tender.

4. Step 4

   Stir in 45 ml vegan basil pesto and cook for 1 minute until glossy.

5. Step 5

   Warm the tortillas in a dry skillet for 20 seconds per side.

6. Step 6

   Divide the filling between the tortillas.

7. Step 7

   Finish the tacos with 15 ml chopped basil and serve them immediately.