Tempeh Tacos

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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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind