What the heck is tempeh (pronounced tem-pay), anyway!? Higher in protein than tofu, and much less processed, tempeh is made from fermenting soybeans. This dish is a lovely way to add a meatless meal to your regular rotation. Enjoy in a corn or whole wheat tortilla, as a tostada on baked corn tortilla topped with fat free refried beans,  lettuce and diced avocado with sliced green onion and chopped cilantro. Squeeze fresh lime if desired. 

Tempeh Tacos

Ingredients:
2 8oz packages tempeh, diced really small
2 cloves garlic, minced
1/2 c red onion, diced
1 c zucchini diced, diced
Red bell pepper, diced
1 1/2 t olive oil
8 oz tomato sauce
1 c water
2 T chili powder
1 T cumin
1 1/2 t garlic powder
1 1/2 t onion powder
1 t paprika
1 t ground coriander
1/2 t ground ginger
4 T braggs aminos
2 T nooch
1 t vegan worcestershire sauce

Directions:
Sautée first 5 ingredients in oil
Combine water with remaining ingredients
Add tomato sauce and water/spice mixture to pan of tempeh and veg. Let cook about 20 minutes, until sauce thickens. Divide into tortillas and fill with your fave toppings! Enjoy!