This recipe demonstrates how easy it is to make homemade tortillas! The combination of tumeric and bbq is delightful. The hearty, vegetarian filling will have your meat loving friends asking for the recipe. We used local, organic tempeh from Wiwas Tempeh to make it even more wonderful!
Ingredients
- 2 cups masa harina
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 cups hot water
- 1 pound tempeh
- Salt to taste
- ½ cup of your favorite barbecue sauce
- 1 avocado, mashed coarse and seasoned to taste
- Fresh cilantro, spring onion, pickled jalapeño (all for garnish to taste)
Preparation
STEP 1
For the turmeric tortillas: Combine masa harina, turmeric and salt in a mixing bowl. Add hot water gradually, using your hands to bring the dough together. Knead dough for a few minutes, adding more water as needed until you have a pliable dough.
Divide into 12 equal parts and roll each part into a ball. To finish (do this when your barbecue tofu is ready): Use a tortilla press or rolling pin to flatten each ball into a pancake, as thin as you can or prefer. Heat a nonstick (cast-iron) skillet. Slide a tortilla into the hot pan and cook for about a minute. Flip and cook another minute, or until the tortilla puffs up. Remove, keep warm on a plate covered with a tea towel and repeat with the remaining tortillas.
STEP 2
For the barbecue tempeh: Preheat oven to 425°F. Use your hands to break off nuggets of tempeh and transfer to a bowl. Add half of the barbecue sauce and toss gently to coat all over. Spread in a single layer on baking sheet covered with parchment paper. Bake for 10–12 minutes, or until crisped and brown (a little char is perfect). Set aside.
STEP 3
To finish: Toss hot baked tempeh nuggets with the remaining barbecue sauce to taste. Take a hot turmeric tortilla and spoon some avocado in the middle. Add tempeh and garnish to taste. Serve immediately.
