Tempeh Tacos

INGREDIENTS

• 2 Siete Grain-Free Tortillas (I use Cassava Flour or Almond Flour, but any work)

• 3 ounces of tempeh (I buy an 8 ounce package)

• ½ cup arugula

• ½ cup shredded carrots

• ½ cup chopped cucumbers

• 1 teaspoon coconut aminos

• 2 tablespoons hummus

• 1-2 tablespoons Balsamic Dijon Vinaigrette

• Optional: ½ teaspoon shelled hemp seeds

INSTRUCTIONS

1. Spray a skillet with cooking spray. Heat skillet over medium to high heat for 2-3 minutes. Warm tortillas for 10-15 seconds per side.

2. Place tortillas on a plate and top each tortilla with an even amount of arugula, carrots, and cucumbers.

3. Cut tempeh into even strips. If you are using an 8 ounce package then you should cut into 10 pieces and use 4 strips for this dish. Save the rest for more tempeh tacos later that week.

4. Spray a skillet with cooking spray. Add the tempeh in a single layer to the pan on medium to high heat. Sear the larger sides of the tempeh for 3 minutes to brown the tempeh.

5. Turn off the stove then add the coconut aminos, but make sure to stand back because there will be a lot of sizzle.

6. Add the tempeh to the tacos then add the hummus, vinaigrette, and hemp seeds. Enjoy!

SERVING: 1