Add 1 cup of water or broth to the bottom of a skillet and stir in 2 teaspoons of taco seasoning and 1/2 teaspoon of cumin.
Crumble a block of tempeh with your hands into small pieces and put it into the broth.
Simmer uncovered for about 10 minutes until all of the liquid is gone.
Drizzle the crumbles with 1 tablespoon of oil and sauté for an additional 3 - 4 more minutes.
Serve as you would taco meat in tacos, tostadas, burritos, or loaded vegan nachos. I like to serve them in heated soft-shell corn tortillas with vegan cilantro lime crema, Mexican pickled onions, and chipotle mayo.
Notes
Be sure to simmer the tempeh taco meat to get the bitterness out of it.
Toss in a bag of fresh baby spinach at the end of cooking and let it wilt. It makes a delicious spinach taco or burrito filling!
Different brands of taco seasoning have different amounts of salt. You will need to adjust the salt in this recipe based on the brand of taco seasoning that you are using to suit your taste.