"is that what I ask for? the Big salad?"

Tempeh Taco Salad

Tempeh Taco Crumbles, a variation on Isa's Tempeh Sausage Crumbles, would be great in a tortilla of course. But we sorta forgot tortillas for this meal. Which was okay, because these made a damn good taco salad. Along with the Tempeh Taco Crumbles, we ate big happy bowls of red leaf lettuce, tomato, avocado, red onion, kidney beans, salsa, chives, and radishes. Topped off with ranch dressing and some purty purple chive blossoms just because they're blooming in the back yard. And tortilla chips to stand in for the long lost flatbread.

Tempeh Taco Crumbles

1 pkg tempeh
water
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon oregano, dried
1 teaspoon sage, dried
1 teaspoon red pepper flakes
salt & pepper

Crumble tempeh into a heavy bottomed skillet (preferably cast iron) and add water just enough to cover. Simmer for about 15 minutes and drain any remaining water. Add the remaining ingredients and cook, stirring, for another three minutes. Some tempeh crumbles better than others--if your tempeh still looks like individual beans, you can use a potato masher or a fork to give it a more crumbly texture. Cook until just beginning to brown. Serve warm.