Tempeh and Seaweed Tacos

By Guillaume Diotte
2 min read
Tacos au tempeh et aux algues

Tempeh and Seaweed Tacos

Recipe by Stéphanie Audet , executive chef of Restaurant Lov, taken from the special Végé sexy program on Curieux Bégin

  • 8 small corn tortillas

For the tempeh marinade

  • 3 tbsp maple syrup
  • ¼ cup tamari sauce
  • 3 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 2 cloves garlic (chopped or pressed)
  • ¼ cup seaweed flakes Organic Sea Bacon An Ocean of Flavors
  • 1 block (240g) of tempeh (cut into strips)

For the apple-chayote salad

  • 1 chayote (peeled)
  • 1 green apple
  • coriander (to taste)
  • 3 tbsp lime juice
  • 1 tbsp olive oil (as needed)

For the avocado mayonnaise

  • 3 avocados (very ripe)
  • 1 jalapeño pepper (seeded and roughly chopped)
  • 2 cloves of garlic (cut into 4)
  • salt and pepper (to taste)
  • ½ cup water
  • olive oil (as needed)

  1. Preheat oven to 350°F.

  2. Pour the maple syrup, tamari sauce, and cider vinegar into a bowl. Add the nutritional yeast, garlic puree, and sea bacon, season with pepper, and whisk to combine.

  3. Place the tempeh in a Pyrex dish, pour in the marinade and roll the strips a few times to coat them well.

  4. Bake for 25 minutes, turning the strips halfway through. Remove and set aside.

  5. Meanwhile, cut the chayote and apple into sticks and place everything in a salad bowl.

  6. Add the cilantro, pour in half of the lime juice and 1 tbsp (15 ml) of oil, season with salt and pepper and mix well. Refrigerate.

  7. Place the avocados, jalapenos, garlic, cilantro, and remaining lime juice in the cup of a food processor, add half the water, and pulse until coarsely pureed.

  8. Add water as needed and pulse until smooth.

  9. Let the mixer run at minimum speed and drizzle in the oil until you obtain a stable and smooth emulsion. Transfer the sauce to a bowl and refrigerate.

  10. Stuff the tortillas with the apple-chayote salad, top with strips of roasted tempeh and a few spoonfuls of avocado mayonnaise.