Tempeh Mexicali - cooking recipe

Ingredients

2 Tbsp. olive oil
1 tsp. whole cumin seed
cayenne or red pepper to taste
1 large onion, chopped
3 to 4 cloves garlic, minced
6 oz. tempeh, shredded or crumbled
5 very ripe tomatoes or 1 (32 oz.) can tomatoes
1/4 lb. mushrooms, halved
1 Tbsp. soy sauce
salt and freshly ground pepper to taste

Preparation

Heat the olive oil in a large skillet.
Add the cumin seed and cayenne or red pepper, starting with 1/4 teaspoon.
Allow to sizzle for a moment.
Add the onion and garlic.
Saute until relatively soft.
Add the tempeh and continue to cook, stirring frequently for another 5 minutes.