Mexican Tempeh with Roast Tomatoes and Chipotle Mayo

Steps

1. oven to 220°C. Bring a small pot of salted water to a boil. Line an oven tray with baking paper.
2. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well. Add
3. In a small bowl mix together chipotle mayo ingredients. In another small bowl mix all tempeh sauce ingredients together. Set both aside.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and capsicum for 3-4 minutes, until softened. Using your hands, crumble tempeh into the pan, breaking up lumps with a fork. Add courgette and cook a further 2-3 minutes.
5. Add corn and Mexican spice mix to the pan and cook a further 1 minute, until fragrant. Add tempeh sauce, toss to warm through then remove from heat. Add cooked and drained quinoa, season with salt and pepper and mix to combine.
6. While tempeh is cooking, place tomatoes (still on the vine) on prepared tray, drizzle with olive oil and season with salt and pepper. Roast for 5 minutes, until skin is blistered. Use kitchen scissors to snip tomatoes from the vine.
7. Spoon Mexican tempeh into bowls. Top with a few roast tomatoes, slices of avocado and a good dollop of chipotle mayo. Sprinkle over coriander and chilli flakes (if using).