Prep/cook time: 30 minutes Serves 4 / Prep tip: Grilling imparts an added smoky flavor, but if you don’t have a grill, it isn’t essential to this recipe.
1/2 cup barbecue sauce
1/2 cup water
8 ounces three-grain tempeh, cut crosswise into 1/2-inch strips
8 6-inch corn tortillas
1 cup fresh or frozen and thawed corn kernels
6 radishes, sliced (about 10 ounces)
1 cup sliced red onion
Avocado slices and lime wedges, for garnish
1. Preheat grill to medium.
2. Mix barbecue sauce and water in a wide skillet. Arrange tempeh slices in a single layer in sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, until sauce is thick. Turn tempeh a few times during cooking.
3. Remove tempeh from barbecue sauce and sear on grill briefly, about 2 minutes per side, until light grill marks appear. Microwave tortillas, four at a time, for 30 seconds to 1 minute, until pliable. Divide tempeh, corn, radishes, and onion among tortillas; drizzle with any remaining pan sauce. Garnish with avocado, if desired. Serve immediately with lime wedges.
PER SERVING: 326 cal, 17% fat cal, 6g fat, 1g sat fat, 0mg chol, 14g protein, 56g carb, 10g fiber, 465mg sodium