Monday night: tempeh tacos

I tend to hoard groceries. For a single woman, I eat and buy WAY too much. I might eat a somewhat limited diet, according to some people, but I eat A LOT! Way too much, I think. I get so excited about cooking when I go to the grocery that I purchase a surplus. I'm pretty good about eating the fresh veggies that I buy, but I stock up on surplus items. (Don't even ask me how many boxes of Silk Unsweetened Soymilk, bags of assorted grains or cans of chickpeas I have in my pantry!)
Tempeh is not a protein that I have much experience with yet; I'm still experimenting. As a result, a block will tend to sit in my fridge for weeks until I use it. I admit; I'm still a bit cautious when using it.
I was feeling experimental Monday night, so I decided to try tempeh tacos. They were a success! Ok, so tempeh "tacos" is a misnomer; Mexican-style tempeh would be more accurate.

Mexican-style tempeh
1/2 package tempeh (I used three-grain), minced/crumbled
1/4 c onion, chopped
1/2 bell pepper, any color, chopped
1/2 t red pepper flakes
1/2 c Trader Joe's mole sauce (or to taste... a shortcut, I know! sorry!)
drizzle olive oil
3 tablespoons water
The tempeh cooking:
In a large skillet, heat the oil over medium heat and add the tempeh. Stir frequently and allow it to brown and crisp a bit, maybe two minutes. Then add the peppers, pepper flakes and onions and cook until vegetables are a bit brown. Add the mole sauce and stir well. Add 3 tablespoons water and cook until bubbly.
I served this with 1/2 cup of a whole-grain blend that I cooked with handful of cilantro (add at the end), garlic (1 clove minced during cooking) and 2 tablespoons lemon juice (at the end).
I added a slice of cheddar soy "cheese," which is a bit processed in its flavor for my liking. I served a salad on the side and added Trader Joe's cilantro-lime salsa and fat-free Greek yogurt to all.
Yum! I ran out of fresh tomatoes or I would have added some. Oh, and this would have been fabulous with some avocado or guacamole.