Tempeh Veggie Tacos

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• 16 oz tempeh, diced
• 16 corn tortillas
• 1 tbsp. olive oil
• 2 avocados, chopped
• 3 medium tomatoes, diced
• 1 jalapeno, sliced
• 3 cups coleslaw, we used our Simple & Easy Ranch Coleslaw recipe
• 1 onion, diced
• Toby’s Jalapeno Plant Based Dip & Spread
• 1 lime, quartered
• Cilantro, to garnish  
• Paprika, to taste 
• Salt and pepper, to taste

Gather all of the ingredients. Prepare all the veggies and dice the tempeh into ½ inch cubes. In a medium bowl, season the tempeh with paprika, salt, and pepper. Add in the olive oil and mix well until the tempeh is evenly coated in the spices. Bring a medium skillet to medium high heat and cook the tempeh for about 10-15 minutes, stirring occasionally until golden brown.

In a clean skillet, heat up the corn tortillas for about 10-20 seconds on each side, or until soft. Scoop about 2 tablespoons of Toby’s Jalapeno Plant Based Dip & Spread onto each tortilla, then fill with tempeh, veggies, and coleslaw.

Finish your tacos off with a squeeze of fresh lime juice and some sprigs of cilantro. Serve and enjoy your Tempeh Veggie Tacos!