Ingredients
§ 2 tsp sesame oil
§ 1 8-ounce package tempeh
§ 1 large onion, chopped fine
§ 4 large cloves garlic, minced
§ 2 medium green or red bell peppers, chopped fine
§ 1 tsp chili powder
§ 1 tsp ground cumin
§ 1/2 tsp ground coriander
§ 1/2 tsp minced fresh Mexican oregano
§ 1 15 ounce can of diced tomatoes
§ Salt to taste
§ 4 large flour tortillas, warmed or 6 taco shells
§ 2 tbsp chopped fresh cilantro
Set a wok over medium heat. Add 2 teaspoons oil and swirl it to coat the bottom of the pan. Shred tempeh on a food grater. Add the tempeh and onions to heated pan, brown tempeh well, turning occasionally. Add the garlic and bell pepper and continue to stir-fry for about 3 minutes.
Add the chili powder, cumin, coriander, and oregano; stir-fry briefly. Stir in the tomatoes and simmer for several minutes, until saucy. Heat thoroughly, stirring often. Season with salt and remove from the heat.Spoon the tempeh mixture onto the tortillas and garnish with the cilantro and cheese if desired. Spoon on some salsa. Fold or roll the tortillas around the filling and serve immediately. Or spoon into the corn taco shells and top with your favorite taco toppings.