Similar to my jackfruit carnitas recipe, this is always fun to mix it up a little. You can use tofu, tempeh, seitain, jackfruit, lentils, or tvp (+extra liquid) as the filler. Adjust the heat per your preference. I like it hot, but Monkey-man needs it toned down a little. One of my secret weapons is using ibarra—the hot chocolate cubes with the scary looking old lady on them. They are one of those accidentally vegan products that I was turned onto by a friend of the family that would use it in her tamale filling.
Here we had tempeh soft tacos with tomatoes, red peppers, lettuce, pintos, Cilantro Pesto, and a tofu sour cream.
Perfect Tempeh Tacos for Two (Serves 2)1 pack tempeh, cubed 1/2 small onion, chopped 3 cloves garlic, minced
In a deep sided frying pan, combine all ingredients except tempeh. Once chocolate has melted and all the spices are thoroughly incorporated, add the tempeh and bring to boil. Turn down to a simmer and cook for about 10 minutes, stirring often, until the liquid has cooked down. Check seasonings and adjust if needed. Enjoy!