Tempeh Scramble Breakfast Tacos

🥘 Ingredients

• garlic cloves 4
• jalapeño pepper 1
• block of tempeh 1
• extra virgin olive oil 2 tbsp
• Kosher
• soy sauce or tamari 1 ½ tbsp
• agave nectar 1 tbsp
• ground cumin 2 tsp
• chili powder 1 ½ tsp
• smoked paprika 1 tsp
• A
• Freshly
• tomato paste 1 tbsp
• medium limes 2
• large or small ripe avocados 2
• taco-sized corn or flour tortillas 6
• Hot sauce of choice
• Pickled Onions 2 forkful

1. 1

   Gather: garlic cloves , jalapeño pepper , block of tempeh , extra virgin olive oil , Kosher salt. For the smoky sauce: soy sauce or tamari , agave nectar , ground cumin , chili powder , smoked paprika , A few dashes of liquid smoke, Freshly cracked black pepper to taste, tomato paste , medium limes . For the for finishing:: large or small ripe avocados , taco-sized corn or flour tortillas , Hot sauce of choice , Pickled Onions .
2. 2

   Prep the ingredients. Chop the garlic cloves. Finely chop the jalapeño. Use your hands to crumble the tempeh into very small pieces (video link here), ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).
3. 3

   Cook the tempeh scramble. Heat the oil in a large nonstick frying pan over medium heat. Once the oil is hot, add the garlic and jalapeño with a pinch of salt. Cook for 2 minutes , stirring frequently, until the garlic just starts to turn golden.
4. 4

   Add the crumbled tempeh with a pinch of salt. Cook, stirring occasionally, until a bit browned, about 5 minutes. While the tempeh cooks, mix all the ingredients for the Smoky Sauce together in a bowl.
5. 5

   Add the tomato paste and stir into the tempeh, stirring very frequently, for about 90 seconds . Lower the heat to medium-low. Add the Smoky Sauce. Cook for 2 minutes, stirring almost constantly.
6. 6

   Turn off the heat and squeeze 1 tbsp of lime juice on top. Taste for seasonings, adding more lime juice or salt/soy sauce as needed.
7. 7

   Make the avocado mash. In a bowl, mash the avocado flesh with a fork. Add 1 tbsp lime juice, and season with salt to taste. TIP: if saving leftovers, only make as much avocado mash as you’ll use.
8. 8

   Wrap the tortillas in a dish towel or paper towel and warm in the microwave until pliable.
9. 9

   Spread the avocado mash on the warm tortillas. Add a few drops of hot sauce if desired. Spoon the tempeh scramble on top. Top with sauerkraut or Pickled Onions.