![Tempeh & Cheese Baked Tacos with Avocado Salsa](jpg/baked_tempeh_cheese_tacos_5160e.jpg)
Prep Time: 10 minutes |
Cooking Time: 20 minutes |
Makes 4 servings |
Prep Time: 10 minutes |
Cooking Time: 20 minutes |
Makes 4 servings |
Tofu may be the one of the most famous meat alternatives, but today we’re talking about its equally protein-packed cousin, tempeh. This soy ferment is nutritious and bloat-free–it’s also a great way to add a plant-based twist to classic meals the whole family will love. These low-FODMAP plant-based tacos make a fun weekend or weeknight meal, and they’re so simple to make. They’re a delicious update to typical tacos, and they’re baked in the oven to make them crispy. Serve these low-FODMAP tacos with your favorite taco garnishes like this avocado tomato “salsa” and dairy-free sour cream!
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
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