Tempeh Breakfast Tacos
1 medium sized yam, cut into ¼” cubes
1 tbsp coconut oil
2 cloves of garlic
1-200g package of Tempea Tempeh
1 tsp each: cumin, chili powder, paprika
1 tbsp hot sauce of choice (optional)
Salt and pepper to taste
½ cup cherry tomatoes, cut into halves
8 small flour or corn tortillas
1 avocado sliced lengthwise, to serve
Salsa to serve
Juice of one lime to serve
Cilantro to serve
Heat a medium pot of water over high heat and bring to a boil. Once boiled, add yams and cook for 2 minutes. Drain and set aside.
Heat oil over medium heat in a large frying pan. Add shallots and ginger, cook for 3 minutes until soft and fragrant, careful not to burn the garlic.
Next, using your hands, crumble the tempeh into small chunks in the pan. Stir and cook for 5 minutes, or until tempeh is lightly browned.
Add yam, spices, hot sauce (optional), salt, and pepper and stir, cooking for an additional 2 minutes. Stir in tomatoes.
To serve, scoop a generous amount of the Tempea filling onto each soft taco shell, and add sliced avocado, salsa, cilantro, and serve with lime.