Tempeh Tacos (or Taco Salad)

We found this recipes in New York Times Cooking (where else?). We've made only minor changes to the original recipe: https://cooking.nytimes.com/recipes/1022872-tempeh-tacos

It's vegan (unless you add a non-vegan topping), easy to make, low in WW points, and tastes good!

Course Main Course

Keyword Mile-High, WW

Servings 4

2 tablespoons oil, plus more as needed (we use olive oil but any more neutral oil will do, plus more as needed)
16 ounces tempeh, crumbled into roughly 1/2 inch pieces (can be smaller) (easy to find at Trader Joe's and recently we found this at Costco; usually comes in 8-oz packages)
1 large yellow onion, cut into 1/2 inch pieces
salt
pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1½ teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
toppings see below
12 hard taco shells (this assumes 3 tacos per serving, which is actually quite a bit more than we eat at one sitting) (optional)
tortilla chips (optional)

In a large (12-inch) skillet, heat the oil over medium-high.
Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste and stir in well. Then add the cumin, chili powder, nutritional yeast, smoked paprika, a bit more salt. Cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
For tacos, divide the filling between the taco shells, then top with chosen toppings.
OR, make a taco salad by breaking up a few tortilla chips and stirring with the filling.
Toppings you might try: grated cheese, lime, shredded lettuce, chopped onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro, avocado, hot sauce.

WW Points:

Only 2 per serving for the filling. Add additional points for any taco shells, chips, and toppings used.