Tempeh tacos
480 cals, 20p, 28c, 26f (per meal)
1 cup shredded (47g)
2 tsp, leaves (2g)
1 packet (35g)
1 cup(s) (mL)
1 lbs (454g)
1 medium (2-1/2" dia) (110g)
12 slices (300g)
1 cup (260g)
12 shell (155g)
4 clove(s) (12g)
4 tbsp (60mL)
1
Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
2
Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning and oregano. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.
3
Fill taco shells with tempeh mixture and top with salsa, shredded lettuce, and an avocado slice when ready to serve.