- 4 tbsp oil
- 1 block of tempeh
- 1/2 cup enchilalda sauce
- 1/4 cup water
1. Cut tempeh into 8 pieces by first cutting it into quarters, then slicing those four pieces horizontally.
2. Heat 2 tbsp of oil over medium heat. Fry tempeh about 5 mins, until golden brown. Add more oil, flip, and fry 5 mins.
3. Mix sauce into water and add to pan. Lower heat and cook for 8-10 mins, until sauce has absorbed into tempeh.
4. Serve on a bun and garnish with sliced tomatoes, avocado, red onions, and salsa.