1 pound tempeh – defrosted and cut into large chunks
1 pound tofu – crumbled
1 cup TSP – rehydrated in 1 cup boiling water
2 tablespoons vegetable oil
1 package taco seasoning
1/2 cup water
6 corn tortillas – warmed
1 can vegetarian refried beans – heated
In a large saucepan, place the tempeh chunks in the oil. Crumble the tempeh chunks with the back of a fork, then cook the tempeh (or the tofu or TVP) over medium heat for about 10 minutes. Add the taco seasoning and water to the saucepan; cook until the sauce is thick and the tempeh, tofu, or TVP is completely coated.
To serve, spread each tortilla with a generous layer of the refried beans. Add several heaping spoonfuls of tempeh, tofu, or TVP. Sprinkle with chopped tomatoes, lettuce, and scallions. Top with salsa.