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Tempeh Veggie Tacos

Tortilla Ingredients

• 1 1/2 cups masa harina (corn flour)
• 2/3 cup water
• 1/4 teaspoon salt

1. Combine all ingredients in a bowl and mix thoroughly. Make sure dough is firm, add more water or flour as needed.
2. Shape the dough into pieces the size of golf balls.
3. Place between two pieces of wax paper and gently flatten with a tortilla press or rolling pin.
4. Place in a non-stick or lightly greased hot skillet on medium heat and cook each side for about one minute. The tortilla should be lightly toasted with little air pockets forming.
5. Once cooked, cover the tortillas with a towel to keep them warm (or refrigerate and use later).

Filling ingredients:

• 8 oz tempeh (finely chopped)
• 1 cup onion (chopped)
• 4-5 garlic cloves (chopped)
• 1/2 cup water
• 1 teaspoon each: chili powder and cumin
• 1/2 teaspoon each: paprika and salt
  
  
• 3 cups veggies (chopped) (i.e. zucchini, bell pepper, mushrooms, carrot, etc.)
  
  
• 2 Tablespoons lime juice (optional)
• Toppings: tomatoes, avocados, salsa, non-dairy cheese, etc. (optional)

1. Place the chopped tempeh, onion, garlic, and water in a skillet, cover, and place on medium heat. Once it is steaming away, stir, and place on medium-low.
2. Cook for 10 minutes, stirring a few times. If it is sticking to the bottom of the skillet, add a few more tablespoons water to the skillet, as needed.
3. Add the spices and chopped veggies, stir to combine. Cook 10-15 minutes (covered) until the veggies are thoroughly cooked, stirring a few times.
4. Remove the cover, add the lime juice (optional), stir, and cook a few extra minutes if there is extra moisture to steam off.
5. Serve on corn tortillas and top with chopped tomatoes, avocados, and salsa (or anything else you enjoy)!