Crispy Tempeh Tacos

Crumble the tempeh into a large bowl with your hands until it resembles coarse ground meat. Add the taco seasoning, nutritional yeast, cornstarch, and oil, then toss until evenly coated.

Heat a large nonstick skillet over medium-high heat. Add the tempeh and cook for 15 to 20 minutes, stirring occasionally or shaking the pan every few minutes, until golden brown and crispy.

Meanwhile, halve the avocado and scoop the flesh into a bowl. Mash with a fork, then season to taste with the lime juice, chili flakes, and salt. Wash and dry the lettuce, then cut it into thin strips.

Warm the corn tortillas one at a time directly over a gas flame for about 20 to 30 seconds per side, until soft and lightly charred. (This adds extra flavor and helps prevent the tortillas from cracking.) If you don't have a gas stove, warm them in a dry skillet over medium-high heat for about 30 to 60 seconds per side instead.

Once the tempeh is crispy, reduce the heat to low and season lightly with salt. Continue cooking for another 5 to 7 minutes, stirring occasionally, until deeply golden and extra crispy.

Spread the sour cream and mashed avocado over the tortillas. Divide the lettuce and crispy tempeh evenly among the tacos, then top with pickled onions.