Caribbean Hempfu Tacos (Vegan, Soy Free) created by Ryan Mayall, a great cook and loyal user of Doc’s Jamaican Sauces.
Thanks to Ryan, we can now claim this recipe as one of our all-time favorites! If you’ve never tried Hempfu before, don’t worry, you’re not alone. We had never even heard of it before Ryan sent us this recipe. It’s awesome stuff, with a much nicer texture than Tofu and a whopping 30 grams of protein per serving! It’s also less expensive than Tofu and can be found in the same cooler cabinet in your local health food store. One package of Hempfu made 10 of these Tacos.
What You Need:
- 1 pkg Hempfu (refrigerated section in health food stores, usually with or near the Tofu)
- 4 to 5 Tbs Doc’s Jamaican Jerk Sauce
- 4 Tbs Liquid Aminos (this stuff is awesome, usually near the soy sauces in health food stores)
- 4 Tbs honey mustard
- 3 to 4 Tbs olive oil
- 2 Tbs real butter
- ¼ tsp sea salt
- 10 sections of garlic clove (halved lengthwise)
- 1 sweet red pepper
- 1 green bell pepper
- 1 red onion
- 1 large bowl of cleaned, torn leaf lettuce
- 1 pkg soft tortilla shells
- optional: 2 Jalapeno peppers, sliced thin and dry-pan grilled in a hot, dry frying pan
1. Pre-heat oven to 400 degrees
2. In a bowl, mix 4 Tbs Honey Mustard with 2 Tbs Liquid Aminos and set aside.
3. Clean and tear lettuce and set aside
4. Coat a baking sheet or pan with 1 Tbs olive oil
5. Slice Hempfu into ¼ inch thick pieces and lay them out on the oiled baking sheet
6. Spray all the Hempfu pieces with Liquid Aminos then thickly coat each piece with Doc’s Jamaican Jerk Sauce
7. Slice both peppers into lengthwise sections, about ¼ inch wide. Then slice the red onion into thin sections and halve the garlic clove sections lengthwise.
8. Coat a second baking sheet with 1 Tbs olive oil and spread the sliced veggies evenly on the baking sheet, drizzle or spray 1 or 2 Tbs olive oil over the veggies and lightly salt.
9. Put both baking sheets in the oven on a middle rack, or if your oven is really small, bake them separately.
10. Bake veggies for 15 minutes at 400 degrees
11. Bake the Hempfu for 35 minutes at 400 degrees
12. While everything is in the oven, heat up a large frying pan (cast iron if you have it) to a medium-high level. When the pan is hot toss in a little tab of butter and as soon as it’s melted, put one of the soft tortilla shells on top of the melted butter. Swirl it around in the pan for 35 to 45 seconds, then flip it over (do not add more butter) and it will puff up, Leave it in the pan for 15 seconds after it puffs up then take it out and put it on a dish.
13. Repeat the system from step 12 (butter on one side, dry on the other) for as many tortilla shells as you think you’ll eat, up to 10 shells, and just pile them on top of each other on the dish to use in a few minutes.
Dish it out:
- On each serving dish, put a bed of lettuce, drizzle a tiny bit of the Honey Mustard/Liquid Aminos mix on the lettuce then lay a warm buttered tortilla shell on top, buttered side up
- In the middle of the tortilla shell, add 2 or 3 pieces of the baked Hempfu, a few sections of the grilled garlic, some of the grilled peppers and onions, a few of the optional dry-grilled jalapeno slices (if you like it spicy) and then drizzle a little more of the Honey Mustard/Liquid Aminos mixture over all of it.
- Serve it up and prepare for total bliss!