Tempeh Tacos
Recipe courtesy Christine Waltermyer

Makes 12 tacos

Ingredients:
1 8-oz package tempeh
1 cup water
2 cloves garlic, minced
1 small onion, diced
1/2 red pepper, seeded and diced
Sea salt
Mirin rice cooking wine, or spring water
12 taco shells, or whole grain tortillas, for soft tacos

Seasoning:
Either 1 packet of vegan taco seasoning OR:
Juice of 1-2 limes
1 tsp. chili powder
1 tsp. ground cumin
Dash cayenne pepper
     
Toppings:
Shredded lettuce
Salsa
Guacamole
Tofu sour cream

Preheat oven to 350 degrees.

Directions:
Crumble or coarsely grate tempeh into a bowl. Add water and seasoning, and stir to combine. Set aside. Meanwhile, in a skillet, warm the sesame oil over medium heat and add garlic, onion and red pepper. Add a sprinkle of sea salt and saute until softened, about 10 minutes. Add splashes of mirin or water as needed to prevent sticking.

Add tempeh mixture and simmer for about 15 minutes, or until liquid has evaporated. Stuff taco shells with 1/2 cup of filling. Arrange on a cookie sheet and warm taco shells in a 350 degree oven for 5 or 10 minutes. Top with lettuce, salsa, guacamole and tofu sour cream.