Grilled Corn & Zucchini Tempeh Tacos

Ingredients:

Tempeh Marinade:

8 oz tempeh, sliced into thin strips

1 tbsp tamari or soy sauce

1 tbsp lime juice

½ tsp smoked paprika

½ tsp garlic powder

1 tsp maple syrup

Splash of water to thin if needed

Tacos:

1 ear of corn, husked

1 small zucchini, sliced into strips

1 tsp olive oil

6 corn tortillas

½ cup cooked black beans (drained/rinsed)

½ avocado, diced

Fresh cilantro and lime wedges for garnish

Chipotle Tahini Drizzle:

2 tbsp tahini

1 chipotle pepper in adobo sauce (or ½ tsp chipotle powder)

1 tbsp lime juice

2–3 tbsp water to thin

Pinch of salt

Instructions:

1. Marinate the tempeh: Mix marinade ingredients in a shallow dish, add tempeh slices, and let sit for at least 15 minutes while prepping the veggies.

2. Grill the veggies and tempeh: Lightly brush corn and zucchini with oil and grill (or use a grill pan) until charred. Grill tempeh until browned and crispy on both sides—about 3–4 minutes per side.

3. Slice the corn off the cob and prepare your toppings.

4. Blend the tahini drizzle until smooth.

5. Assemble tacos: Warm tortillas and layer with tempeh, corn, zucchini, black beans, avocado, and drizzle. Top with cilantro and lime juice.

Makes 6 tacos.

Nutrition Facts per serving (2 tacos): 497 calories, 41g carbs, 24g fat, 24g protein