Smashed Tempeh and Black Bean Tacos

Method

1. 1 Make the smoky pickle dressing by combining all the dressing ingredients in a bowl. Season to taste with salt and black pepper, then set aside.
2. 2 In a large bowl, combine the grated tempeh, black beans, tomato puree, soy sauce, and all the spices. Season with salt and pepper, then use your hands or a potato masher to work the mixture together until most of the beans have broken down and it holds together when pressed. It should be cohesive enough to spread and hold its shape.
3. 3 Divide the filling between the 6 tortillas and spread it in an even, thin layer across the surface of each one, pressing it on firmly.
4. 4 Heat a griddle pan over a medium heat with a little olive oil. Once hot, place a tortilla filling-side down and cook for 3 to 4 minutes until golden and crisp, press down firmly with a spatula as it cooks to maximise contact with the pan and get it extra crispy. Flip and cook for a further 2 to 3 minutes on the other side, being careful not to over-colour the tortilla. Repeat with the remaining tortillas.
5. 5 Leave the tacos to cool for a minute or two, then load one half of each with shredded lettuce and diced tomato, and drizzle generously with the smoky pickle dressing. Fold and serve immediately.