• 2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
• 2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
• 1 large yellow onion, cut into 1/2-inch pieces
• Kosher salt and black pepper
• 3 tablespoons tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1.5 teaspoons nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon red hot sauce, plus more to taste (optional)
• 12 hard taco shells, warmed
• Desired toppings, see Tip
Steps
Step 1In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Step 2Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Step 3Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Step 4Divide the filling between the taco shells, then top with chosen toppings.
