Tempeh mixed with Mexican spices is ideal for taco night. Get as creative as you like with the toppings.
Makes four servings
For the tempeh filling:
1 tsp. extra-virgin olive oil
1/4 cup chopped yellow onion
1 tsp. minced garlic
1 14-ounce package of tempeh, crumbled
1 tsp. ground chili powder
1 tsp. ground cumin
1 cup tomato juice
Other taco makings:
8 corn tortillas
Salsa, cilantro, other toppings
Shredded cheddar or crumbled Queso Fresco cheese
Heat a large sauté pan over medium high heat. Add the olive oil to coat the bottom of the pan. Add the onion and garlic and cook for about two minutes. Add the tempeh, chili powder and cumin. Cook until the tempeh has started to brown, about three minutes. Add the tomato juice and simmer for about five minutes. Remove from heat.
Heat tortillas wrapped in foil in a 300-degree oven for about five minutes to soften (this makes them easier to fold without cracking). Place a couple of tablespoons of the tempeh onto each tortilla. Top with remaining ingredients of your choice. Fold tortilla, and enjoy!
Image Credit: Wonderyort via Flickr