Tempeh Tacos (WFPBNO)

This tempeh taco meat is delicious. I used it in a taco and here is the promised picture I had forgotten to take when I made them the first time. This would also be great in a quesadilla or burrito. Use this "taco meat" like you would traditional taco meat and you will be pleased with your meal. We had these again last night for Taco Tuesday and had leftovers for lunch today. Delicious flavor, you seriously need to give these a try. 

• 8 ounces tempeh
• 2 cloves garlic, minced
• 1 can Rotel tomatoes, including juice
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons lime juice
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons dried oregano
• 1/4 cup low-sodium soy sauce
• 1/4 red onion, diced (my onion was huge)
• 1/2 green bell pepper, diced
• 2 tablespoons water
• black pepper to taste
• a dash of liquid smoke
• taco shells, tortillas, etc.
• Garnish: jalapenos, avocado slices, guacamole, salsa, hot sauce, cilantro, black olives, lime wedges

Crumble tempeh into a large mixing bowl. 

Add the garlic, Rotel, chili powder, garlic powder, onion powder, oregano and soy sauce.

Mix well until everything is blended.

Once everything is well incorporated add the onion and bell pepper.

Drizzle with water, 1 tablespoon at a time while stirring. Taste to see if you need more black pepper or salt.

Add 2 tablespoons water to a non-stick skillet. Once skillet is hot add the tempeh mixture and liquid smoke.

Toss tempeh a few times so it browns evenly. You may need to add a little bit more water to keep it from sticking, however I didn't need to do that since I used the juice from the Rotel. When the veggies are tender it's ready.

Add this to a tortilla for a taco or burrito. Be sure to garnish with your favorite items. Enjoy!!!