Gluten-Free Buffalo Tempeh Tacos with Vegan Crema and Tomato Cucumber Salsa

• Gluten free

• Meat

  • 1 cup Frank's red hot sauce

• Produce

  • 1 tbsp Cilantro, fresh
  • 1 cup Cucumber
  • 1 clove Garlic
  • 8 oz Tempeh, gluten-free
  • 1 cup Tomatoes
  • 1/4 cup White onion

• Refrigerated

  • 3 tbsp Almond milk, unsweetened

• Condiments

  • 3 tbsp Lime juice, fresh

• Baking & Spices

  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1 tsp White wine vinegar

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Bread & Baked Goods

  • 10 Corn tortillas, gluten free soft

Found on stephinthyme.com

Description

Ingredients

• 8 oz gluten-free tempeh
• 1 cup Franks Red Hot Sauce, divided
• 10 gluten free soft corn tortillas
• ½ cup raw cashews, soaked 6 hours
• 3 tbsp unsweetened almond milk
• 2 tbsp fresh lime juice
• 1 tsp white wine vinegar
• 1 clove garlic
• ¼ tsp kosher salt
• 1 cup cucumber, deseeded and finely diced
• 1 cup tomatoes, deseeded and finely diced
• ¼ cup white onion, diced
• 1 tbsp fresh lime juice
• 1 tbsp fresh cilantro, minced

Directions

• Place the raw cashews in a bowl and cover with water. Let soak for 6 hours or overnight.
• Rinse the tempeh and pat dry. Slice tempeh into half inch strips. Slice each strip in half lengthwise (to make them thinner).
• Place tempeh in an oven safe dish and pour ½ cup of Franks Red Hot Sauce over the tempeh. Gently toss together until the tempeh is coated, then arrange in a single layer. Cover and set aside to marinate as oven pre-heats to 350 F.
• While tempeh is marinating and oven is pre-heating, prepare the salsa. Wash and deseed ½ a large cucumber, dicing into ¼ inch pieces (will yield about 1 cup). Wash and deseed 2 ripe tomatoes, dicing into ¼ inch pieces (will yield about 1 cup). Finely dice ¼ white onion. Mince 1 tablespoon of fresh cilantro. Add all ingredients to a bowl and combine. Season to taste with salt and pepper. Set aside.
• On the middle rack of the pre-heated 350 F oven, bake the tempeh in a covered dish for 25 minutes. Remove from the oven and set aside to cool slightly.
• To prepare the crema, drain the soaked cashews and add to a blender or food processor along with the garlic clove, salt, almond milk, white wine vinegar and lime juice. Process until smooth.
• Using a spatula, gently remove the baked tempeh from the dish and place in a bowl. Pour the remaining ½ cup of Franks Red Hot Sauce over the tempeh and gently toss to coat.
• Warm the corn tortillas. To assemble the tacos, add 2-3 strips of tempeh to the bottom of the tortilla. Top with the salsa, then drizzle the crema on top.