• First, crumble tempeh into a ground texture. You can place the tempeh in a food processor and pulse it a few times or use your hand to break it into small pieces. Set aside in a bowl.
• In a large skillet, heat olive oil and stir fry the onion until fragrant - about 1 minute.
• Stir in ground tempeh and cauliflower rice. Stir fry for 1 minute.
• Stir in spices: cumin, garlic powder, paprika, oregano, salt, and pepper, or chili powder.
• Stir in tomato paste, lime juice, water, tamari/soy sauce, and maple syrup.
• Reduce heat, and simmer for 5-6 minutes or until the mixture thickens. The longer you cook the mixture, the thicker and dryer the sauce will be. For a smoother sauce, stop heat around 3-4 minutes.

Serving tempeh tacos

• Serve hot in a tacos or use my vegan, gluten-free flatbread recipe.
• Serve tacos with fresh coriander, diced avocado, diced red onion, salsa sauce and vegan sour cream or dairy-free coconut yogurt.