Tempeh And Walnut Soft Taco Filling

• 1 tablespoon olive oil
• 1 onion medium-large, chopped
• 1 green bell pepper or medium red
• 8 ounces tempeh package
• 1 cup walnut pieces
• 16 ounces tomato sauce
• 1 tablespoon chili powder good-quality
• 1 tablespoon sweet paprika
• 1 teaspoon ground cumin
• salt to taste
• Sriracha sauce or Picante, to taste, optional
• 12 soft corn tortillas or crispy taco shells
• avocado

1. Heat the oil in a large skillet. Add the onion and saute until translucent. Add the bell pepper and continue to saute until the onion is lightly browned.
2. Cut the block of tempeh into several chunks. Place in a food processor fitted with the metal blade and pulse on and off a few times.
3. Add the walnut pieces and onion and pepper mixture, pulse on and off until everything is finely and evenly chopped. Be careful not to overprocess - you don't want this to turn into a puree.
4. Transfer the mixture to the skillet. Add the tomato sauce and seasonings. Stir together, bring to a simmer, then allow to cook over low heat for 15 to 20 minute to allow the flavors to marry.
5. Serve straight from the skillet or transfer to a serving container, allowing everyone to construct their own tacos using soft corn tortillas or crispy taco shells, plus the rest of the suggested embellishments.

olive oil, onion, green bell pepper, walnut pieces, tomato sauce, chili powder goodquality, sweet paprika, ground cumin, salt, sriracha sauce, corn tortillas, avocado

Taken from www.yummly.com/recipe/Tempeh-and-Walnut-Soft-Taco-Filling-1259960 (may not work)