The best vegan tacos

Ingredients

• 1 Can kidney beans, drained and baked at 200 degrees C for 15 minutes
• 150 grams organic non-GMO tofu
• 75 grams organic tempeh
• 1/2 brown onion, diced
• 1 tablespoon garlic powder
• 1 teaspoon chilli powder
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon sweet smoked paprika
• 1/4 teaspoon ground cloves
• 1 tablespoon tahini
• 1 tablespoon gluten-free soy sauce
• 1/4 cup red wine vinegar
• pinch of ground black pepper
• 10-12 Gluten-free corn tortillas
• Fresh tomato, red onion and lime salsa, to serve
• Avocado or guac, to serve
• Sriracha, to serve

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