Vegan Taco

This taco bursts with flavors from spicy to acid to umami. It is perfect to celebrate the March Nutrition Month theme, Fueling the Future. Nutrition Month is a registered trademark of the Academy of Nutrition and Dietetics.

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Vegetarian Taco

Yield 2

Author Judy Doherty

Prep time

10 Min

Total time

10 Min

Tempeh has come a long way since its earliest days of being compressed fermented soybeans. You can find artisan types made with all kinds of legumes and seeds. Once it is fried in a pan, it tastes like a rich, umami-laced, mushroom "scrapple" and takes on the flavors of any dish. This taco bursts with flavors from spicy to acid to umami.

Ingredients

• 2 medium flour tortillas
• 6 ounces tempeh, sliced
• 1 tsp canola oil
• 1/2 avocado
• 1/2 cup chopped tomato
• 1/4 cup chopped onion
• 1/2 chopped jalapeno pepper
• 1 tsp lime juice
• 1/4 cup grated carrots
• 1/2 cup lettuce
• 1 radish, sliced
• 1/4 cup green onion

Instructions

1. Fry the tempeh slices in oil over medium heat until warm and crispy. Finish with a splash of low-sodium Tamara or soy sauce. Remove from heat.
2. Heat the corn tortilla in a skillet over medium heat until toasted and warm.
3. Place the tortilla on a plate. Fill with all of the ingredients. Serve immediately.

Nutrition Facts

Calories

385.97 kcal

Fat

21.42 g

Sat. Fat

4.04 g

Carbs

33.9 g

Fiber

6.33 g

Net carbs

27.57 g

Sugar

4.9 g

Protein

20.37 g

Sodium

250.4 mg

Cholesterol

0 mg

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