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01 Grilled Corn Salad

Tempeh Tacos




8 10 minutes


20 minutes


  • 1 Tbsp olive oil
  • 1 (8 oz) package tempeh
  • 1 tsp garlic puree
  • 1 packet organic taco seasoning
  • Juice of 2 limes
  • 1 cup fire-roasted corn (fresh or frozen)
  • ¼ purple onion, finely diced
  • ½ cup chopped cilantro
  • ¼ cup diced radish
  • 1” piece of jalapeno, finely diced
  • 1 Tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and pepper to taste
  • Corn tortillas (grilled or baked until warm)
  • Toppings as desired (tomatoes, avocado, sour cream, etc.)


In a large skillet, heat oil over medium-high heat. Crumble tempeh. Add garlic and seasoning. Cook until skillet begins to sizzle. Add lime juice. Cook until juice cooks down.

In a large bowl, mix together corn, onion, cilantro, radish, jalapeno, vinegar and honey. Toss together, salt and pepper to taste.

Serve tempeh with corn salsa. Top with additional desired toppings. Serve and enjoy!


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01 Grilled Corn Salad

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