- TEMPEH TACOS
- 2 teaspoons oil - vegetable, olive or sunflower
- 1 small onion, finely chopped
- 3 cloves garlic minced or pressed through a garlic press
- 1½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper - may omit if you prefer a milder taco
- 2 packages (8 oz.) tempeh, crumbled
- ½ cup tomato sauce
- ½ cup broth (vegetable or chicken)
- 1 teaspoon brown sugar
- 2 teaspoons apple cider vinegar
- your favorite taco shells - hard/soft, corn/wheat, sometimes I use lettuce leaves as a "shell"
- Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices and ½ teaspoon salt. Cook stirring constantly, until fragrant, about 1 minute. Add crumbled tempeh and stir to combine and heat through. Add tomato sauce, broth, brown sugar and vinegar - bring to a simmer. Reduce heat to medium low, and simmer uncovered, stirring frequently, until liquid has reduced and thickened (but not dry - if this happens, just add a splash of broth), about 10 minutes. Adjust seasonings with salt and pepper.
- Serve with any or all of the following: cilantro, sliced avocado, red and/or green salsa, cheese, chopped onion, any crisp dry green or even shoots, sour cream.
- Steamed rice and refried beans make nice sides.