Blackened Seitan Tacos with Pineapple Salsa + Edamame Cream

50g protein | 18g fibre | 753 kcal

Smoky, spicy seitan meets sweet pineapple salsa and a creamy, zesty edamame + avo yoghurt cream – all loaded into mini wholewheat tortillas.

Serves 1/ makes two tacos

Ingredients

Blackened Seitan

125g seitan, torn into bite-size pieces

1 tsp chipotle paste

½ lime, juiced

1 tbsp soy sauce

1 tsp smoked paprika

½ tsp ground cumin

½ tsp agave or maple syrup

Pineapple Salsa

80g fresh pineapple, diced

2 slices jalapeño (or to taste), finely chopped

¼ red onion, finely chopped

½ lime, juiced

Small handful coriander

Pinch of salt

Edamame Avocado Cream

1 cup edamame (cooked and shelled, ~155g)

30g (¼) ripe avocado

3 tbsp Greek-style plant-based yoghurt

Pinch of salt

+ 3 extra teaspoons yoghurt for topping (optional)

To Serve

2 mini wholewheat or corn tortillas

Method

Marinate the Seitan:

In a bowl, mix chipotle paste, lime juice, soy sauce, paprika, cumin, and agave. Add the seitan and coat well. Let marinate for at least 30 minutes.

Cook the Seitan:

Heat a non-stick or cast-iron pan over medium-high heat. Sear the seitan until browned and blackened on the edges, about 5–7 minutes. Set aside.

Make the Pineapple Salsa:

In a bowl, combine pineapple, jalapeño, red onion, lime juice, coriander, and salt. Mix and set aside to let the flavours meld.

Make the Edamame Avocado Cream:

Add edamame, avocado, yoghurt, and salt to a blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.

Assemble the Tacos:

Warm the tortillas. Spread with edamame cream, top with blackened seitan, pineapple salsa, and a dollop of extra yoghurt if using. Serve immediately and enjoy!