Tempeh tortillas with mango red cabbage

Ingredients for 2 servings:

• 200g tempeh
• 4 tbsp soy sauce
• 2 tbsp vegetable oil
• ½ tsp chili sauce
• ½ tsp cumin powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp liquid smoke
• ½ tsp pepper
• 2 spring onions, the white part
• 1 mango(s)
• ¼ red cabbage
• 100 ml multivitamin juice
• 2 spring onions, the green part
• 1 handful of coriander leaves
• e.g. lettuce leaves
• e.g. tortilla(s)
• e.g. Salsa

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

That gives you that summer feeling!

Dice the tempeh, mix with the oil and spices, and let it sit in the refrigerator for at least 1 hour. Preheat the oven to 200°C (top/bottom heat) and bake the tempeh for 20-30 minutes, until browned and crispy. Be careful not to burn it. Slice the spring onion. Dice the mango and chop the red cabbage as finely as possible. Briefly sauté everything in oil and then deglaze with the juice. Leave the lid open until the juice has completely evaporated. Then let the red cabbage cool. Once the tofu is ready, heat the tortillas in a pan without oil and then top with lettuce leaves, red cabbage, and tempeh. Garnish with the cilantro and the green part of the spring onions. Serve with Mexican salsa.