Tempeh Breakfast Tacos with Pico de Gallo

Ingredients

• 250 g tempeh, crumbled
• 4 small corn tortillas
• 1 tbsp olive oil
• 1.5 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 2 tsp low-sodium soy sauce
• 1 medium tomato, finely diced
• 1/4 medium red onion, finely diced
• 1/2 small jalapeño, minced
• 1 medium lime, juiced
• 3 tbsp cilantro, chopped
• 1/2 medium avocado, sliced

Instructions

1. Make the pico: toss the tomato, onion, jalapeño, cilantro, and half the lime juice in a bowl with a small pinch of salt. Let it sit so the juices pool — that liquid is taco gold.
2. Heat the oil in a skillet over medium-high. Add the crumbled tempeh and cook 5 minutes, stirring only twice, until the crumbles develop browned, crispy edges.
3. Sprinkle on the smoked paprika, chili powder, cumin, and oregano; toss 30 seconds until the spices toast and the pan smells smoky.
4. Splash in the soy sauce and remaining lime juice and toss 30 seconds more — the liquid flashes off, leaving the crumbles glazed and deeply seasoned.
5. Char the tortillas directly over a burner flame (or in a dry hot pan) 15 seconds per side until spotted and pliable.
6. Pile the tempeh into the tortillas, spoon the pico generously over with some of its juice, and finish with avocado slices.

Nutrition (per serving)

Calories

540

Protein

28 g

Fat

27 g

Carbs

50 g