Tempeh Tacos

• 1.5 cups crumbled tempeh
• 3 corn tortillas
• 1.5 cups cooked cabbage (from about 3 cups raw shredded)
• 1 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 1/2 avocado
• 2 tbsp salsa

• 3 cups crumbled tempeh
• 6 corn tortillas
• 3 cups cooked cabbage (from about 3 cups raw shredded)
• 2 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 1 avocado
• 4 tbsp salsa

• 4 1/2 cups crumbled tempeh
• 9 corn tortillas
• 4 1/2 cups cooked cabbage (from about 3 cups raw shredded)
• 3 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 1 1/2 avocado
• 6 tbsp salsa

• 6 cups crumbled tempeh
• 12 corn tortillas
• 6 cups cooked cabbage (from about 3 cups raw shredded)
• 4 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 2 avocado
• 8 tbsp salsa

1. Crumble the tempeh into a pan over medium heat with a little oil and cook, stirring, 5 to 6 minutes, until it is golden and smells nutty.

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2. Add the cabbage and zucchini and cook, 6 to 7 minutes, until the cabbage wilts and softens and the zucchini is tender.

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3. Warm the corn tortillas in a dry pan, about 20 seconds a side, until soft and pliable so they fold without breaking.
4. Fill each tortilla with the cabbage, zucchini, avocado, and browned tempeh.
5. Top with the salsa, fold, and serve.

• Calories1073
• Protein61g
• Carbs114g
• Fat47g
• Fiber30g
• Sodium510mg

• Gut Health
• A Healthy Weight
• Eating Well

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