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.