Tempeh Tacos with Tomato-Radish Salsa & Cilantro Lime Aioli

Directions

1. 1) Rinse the cilantro, jalapeño, tomatoes, radishes, and red onion; pat dry. Zest and juice the lime into two separate small bowls; set one aside for the salsa and the other for the aioli.
2. 2) In a small bowl, combine mayo with the spices to form the lime cilantro aioli; mix well and set aside.
3. 3) Preheat a nonstick skillet over medium-high heat. Crumble the tempeh with your hands and crumble the onion, adding to the pan as you go. Cook until the tempeh browns and the onion softens, about 5 minutes; season with salt and pepper.
4. 4) Stir in the tomato sauce, water, nutritional yeast, and the spices into the skillet. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens, about 5 minutes; then remove from heat.
5. 5) For the salsa, seed and finely mince the jalapeño; include it in a bowl with the small-diced tomatoes and thinly sliced radishes. Add the reserved onion bits, a pinch of salt and pepper, and the lime juice and zest from the second bowl; mix to combine.
6. 6) Warm the corn tortillas in a separate skillet or microwave if desired, until pliable.
7. 7) To serve, place a layer of saucy tempeh on each tortilla, top with the tomato-radish salsa, and finish with a drizzle of the cilantro lime aioli. Serve warm.
8. 8) Optional: hold extra salsa and aioli on the side for topping as needed.
9. 9) Leftovers can be stored separately in the refrigerator for up to 2 days; rewarm tempeh filling before serving again.
10. 10) If you like extra heat, add more jalapeño to the salsa or aioli before serving.