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Crunchy Tacos with Tempeh Are a Twist On a Classic
Ingredients
  • 3 tablespoons vegetable or another neutral oil
  • 8 ounces tempeh, grated or crumbled (see NOTES)
  • 1 small onion (about 5 ounces), preferably yellow, minced or coarsely grated
  • 2 cloves garlic, minced or finely grated
  • 2 tablespoons tomato paste
  • 2 tablespoons water, plus more as needed
  • 1 tablespoon taco seasoning mix, plus more to taste (see NOTES)
  • 4 to 6 hard taco shells or other tortillas, warmed if desired
  • 1 cup (4 ounces) shredded cheese, preferably colby or a meltable blend, plus more to taste (optional)
  • 1 cup shredded lettuce, preferably iceberg
  • 1 medium tomato, diced
  • Sour cream, for serving (optional)
  • Chunky salsa, for serving (optional)
  • Hot sauce, for serving (optional)
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