Over the weekend, John and I went to the Asian market and bought soy sauce, ginger, rice wine vinegar, and other staples. They had a huge block of fresh tempeh and John was practically drooling over it. Although I am trying to minimize our soy consumption, we agreed that we would put it on the menu once a week. I followed this recipe for the tacos. It was really simple. We did not include vegan cheese but made a batch of guacamole instead and used chopped cabbage instead of lettuce. We also topped the tacos off with salsa.