Crispy Tempeh Tacos with Chive Creamy Spread

For the slaw

• 1 carrot (finely sliced or grated)
• 1/2 apple (finely sliced or grated)
• 60g red cabbage (finely sliced)
• 60g white cabbage (finely sliced)
• 2 spring onions (finely sliced)
• 150g Nush natural almond spread
• 2 teaspoons sriracha or chilli sauce
• Pinch of salt

For the crispy tempeh

• 380g tempeh (cubed or sliced)
• 1 tablespoon cornflour
• 2 tablespoons soy sauce
• 2 tablespoons of extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Pinch of salt

For the rest

• 8 mini wraps
• Vegan mayonnaise
• Sliced spring onions
• 1 cucumber (sliced into ribbons)
• Sesame seeds to garnish
• Chilli flakes to garnish

Preheat the oven to 180c.

While the oven is heating, prepare the slaw by combining the almond spread, siracha and salt first before adding the chop vegetables and fruit. Mix to combine and place in the fridge while you prep the tempeh.

In a shallow dish or bowl add the cornflour and in sperate dish combine the soy cause, oil, garlic powder, smoked paprika, ground cumin and salt.

Coat the tempeh pieces in the cornflour, ensuring each piece is evenly coated. Shake any excess flour off.

Now coat the pieces evenly in the marinade and bake for 20 minutes on a lined baking tray turning halfway through to ensure they bake evenly.

Add a layer of mayo to the wrap and then load with the crispy tempeh, slaw, cucumber ribbons, spring onions, sesame seeds, chilli flakes and enjoy.