1 tsp coconut oil
1 package tempeh
3 small tomatoes
2 tbsp liquid smoke
2 tbsp soy sauce
2 tbsp Trader Joe’s taco seasoning
1 cup chopped tomato
1/2 cup jicama, chopped in cubes
2 tbsp each red onion and cilantro, finely chopped
1 tbsp jalapeño, chopped
1/2 lime, juiced
pinch of salt and pepper, to taste
For the pico de Gallo, combine all ingredients in a bowl and set aside in the fridge. For the tempeh taco “meat”, heat a large sauté pan at medium-high heat. Add coconut oil and melt it completely. Add in onion and sauté for 2-3 minutes. Crumble the tempeh with your hands into the sauté pan to resemble ground meat. Sauté for 1 minute then add chopped tomatoes, soy, liquid smoke, and taco seasoning. Cook for additional 4-6 minutes on medium heat until tomatoes are cooked.
Serve with avocado in corn tortillas with Jicama Pico de Gallo.