OUR EXCLUSIVE SUMMER TEMPEH TACOS

• 2 Tbs. olive or canola oil
• 1/2 medium onion
• 1 tsp. salt (or to taste)
• 8 oz. homemade tempeh
• 1 Tbs. chili powder
• 1 pinch oregano
• 1/2 tsp. black pepper
• 1-2 garlic cloves, minced
• 1/3 cup water or vegetable broth
• 4-8 warmed taco shells, for serving
• 2 cups shredded lettuce, for serving
• 1 cup salsa, for serving
• 1 cup guacamole, for serving
• 1 cup shredded cheese, for serving (optional)
• Anything else!

Instructions:

1. In a large skillet, heat the oil over medium heat. Add the onion and salt, sautéing until translucent (about 5 minutes).
2. Add the chopped tempeh, the seasonings, and water/ vegetable stock. Saute until the water has cooked off (this will result in more even flavor). Add more seasoning and salt to taste.
3. Serve the warm tempeh taco filling with taco shells, lettuce, salsa, guacamole, and any other favorite taco toppings!

Tips:

1. You can make the filling and fixings ahead of time! You can season the tempeh and then put it in the fridge until you're ready to cook it, OR you can cook the tempeh filling and then re-heat it when you're ready to assemble your tacos. This is a great time saver and makes for a quick and easy dinner. 
2. Add some fresh squeezed lime juice and chopped cilantro just before serving for an extra layer of flavor.
3. This delicious tempeh filling can be used in burritos and quesadillas as well!
4. Tempeh is a great source of protein and it's vegan friendly! Also, because the soy beans in tempeh are still in whole form, all of the fiber is still intact. It's a great gut healthy addition to any meal!