Catherine Perez, MS, RD
1⁄2 yellow onion, diced
2 cloves garlic, minced
1 block tempeh
1 cup mushroom or vegetable broth
2 tsp cumin
1 tsp oregano
1 tsp smoked paprika
1 tsp chipotle powder
1 tbsp soy sauce
Salt, to taste
6 taco shells
Extra vegetables of your choosing to fill tacos
Add diced onion to a pan and begin to cook. Add in minced garlic and allow to cook until onions are softened, using a splash of broth to prevent sticking. Crumble in tempeh and mix to combine. Add in the cup of broth, all the remaining seasonings and some soy sauce.
Allow broth to come to a simmer and stir to prevent sticking.
Once most of the liquid is cooked off, add salt to taste, stir and set aside.
Prepare tacos by stuffing with tempeh and additional vegetables as desired.