Tacos with Vegetarian Tempeh Filling

Tempeh is a fermented soybean product, popular with vegans and vegetarians.

Ingredients:

For the filling:
200g TEMPEH, crumbled
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground smoked paprika
2 teaspoons extra virgin olive oil for frying
1 onion, chopped
3 cloves garlic, chopped

Other ingredients:
6 soft corn or flour tortillas
shredded cabbage
avocado, sliced
hot sauce and lime wedges (for serving)
cilantro
pickled jalapeno peppers

Instructions:

1. Place the chopped TEMPEH in a small bowl and drizzle with 1-2 tablespoons of olive oil.
2. Stir, then sprinkle with cumin, oregano, ground paprika, and smoked paprika. Stir again.
3. Heat a large skillet over medium-high heat. Add 2 teaspoons of oil, then add the chopped onion.
4. Sauté the onion for about five minutes (until it starts to brown). Then add the garlic and sauté for another 2 minutes.
5. Add the seasoned TEMPEH. Sauté, stirring every couple of minutes (until the TEMPEH is golden brown).
6. Remove the fried TEMPEH from the skillet and transfer to a bowl.
7. Warm the tortillas in a hot skillet (or oven).
8. Add a little shredded cabbage to the warm tortillas. Top with TEMPEH, sliced ​​avocado, and Mexican tomato SALSA. Serve with hot sauce, lime wedge, and other toppings of your choice. 

Yield: 6 servings
Recipe: heynutritionlady.com