Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9x13 casserole dish. Set aside.
In a large cup food processor, process the walnuts into a small crumble (see photo in post for reference).
Tear the tempeh bricks into several smaller pieces and add them to the food processor along with the walnuts. Process lightly until crumbled. Some larger pieces are okay! See photos in post for reference.
Transfer tempeh walnut mixture to the lightly greased 9x13 casserole dish and spread evenly. Top with the salsa, vegetable broth, chipotle peppers in adobo sauce, and taco seasoning. Toss to fully coat the tempeh walnut mixture.
Bake on the top oven rack for 30 minutes, tossing half way through to evenly brown.
Serve immediately in tacos, burritos, burrito bowls and more!
Storage Instructions
Allow the taco meat to cool completely before storing. This taco meat will last up to 4 days in the refrigerator.
Please note that depending on the chipotle peppers in adobo sauce and salsa you use, the spice level can change dramatically. If you prefer less spicy foods, use mild salsa and this chipotle peppers in adobo sauce with roasted tomato. It is less spicy than the traditional canned version with whole peppers.
This recipe is easily doubled or tripled! Adjust to your needs.
Be sure not to over process the tempeh or the texture will turn into a paste.