Tempeh Tacos

2 Tbsp. olive oil
1 large onion, chopped
12 oz. plain tempeh, crumbled into large pieces (Surata Soy Foods Co-op Original
Tempeh, available at natural food stores)
1 Tbsp. tamari (natural soy sauce)
1 tsp. ground cumin
1 dozen corn tortillas (approximately), wrapped in foil
1/2 – 1 cup coarsely chopped fresh cilantro
2 cups crisp lettuce (e.g., romaine), washed and shredded

• In a large skillet, heat the oil and sauté the onion over medium-high heat, stirring often, for about 5 minutes, or until onion is browned around the edges and fragrant.
• Add tempeh, tamari, and cumin; reduce heat to medium and stir until tempeh is slightly browned, about 3 minutes. Turn off heat, adjust seasonings to taste, and cover to keep warm.
• Meanwhile, warm tortillas in a 350ºF oven until they are soft and pliable. Fold each tortilla in half, and spoon in the tempeh mixture; top with cilantro, lettuce, and salsa, and serve immediately.

Makes 4-6 servings