1 avocado, sliced
2 garlic cloves, crushed
handful shredded lettuce
1 lime, sliced into wedges (optional)
2 tbsp vegan mayonnaise (optional)
2 tbsp agave syrup
1 tbsp sesame oil
1½ tbsp light soy sauce
1 tbsp sriracha
drizzle of sriracha
1 tbsp vegetable oil
500ml/18fl oz vegetable stock
8 mini tortillas
200g/7oz tempeh, cut into thin strips