Ever since I started crumbling tempeh last fall, it has become my favorite meat substitute. Unlike prepackaged veggie meats, which are full of salt and preservatives, tempeh is simply a block of fermented soybeans with no additives I can’t pronounce. When crumbled, it resembles the texture of ground meat that can be used in many recipes that call for turkey, chicken or beef. I especially like to use tempeh in tacos. The flavor and texture remind me of the fares I used to buy off the taco trucks–with much less fat.

Tempeh, like ground turkey, can be quite bland by itself, which is why it’s important to give it lots of flavor through marinades and spices. For example, before I use tempeh in sandwiches, I slice it, marinate it in some barbecue sauce and pan fry it in the pan. In this recipe, I toss crumbled tempeh in the pan with a lot of taco seasoning, giving it some spicy and smoky flavors, as well as a beautiful reddish color.

I like to use premixed taco seasoning for this. Just make sure you give it a taste, so you now how spicy and salty the seasoning is. If you don’t have taco seasoning on hand, you can use a blend of chili powder, paprika, cumin, coriander, garlic powder, salt and pepper for a pretty similar taste.

The toppings I use in this recipe are just general guidelines. Sometimes I add some shredded iceberg lettuce. Other times I top it with some grated cheddar cheese. You can use whatever that strikes your fancy.

This is the perfect dish if you crave Mexican food but can’t find a good vegetarian option. Even if you are a meat eater, this healthy alternative will leave you licking your fingers and asking for more.