Servings: 4

8 ounces tempeh, cut into ¼-inch dice 8 ounces tempeh, cut into ¼-inch dice
2 teaspoons chili powder 2 teaspoons chili powder
2 teaspoons ground cumin 2 teaspoons ground cumin
½ teaspoon cayenne pepper ½ teaspoon cayenne pepper
1 small red onion, chopped 1 small red onion, chopped
2 garlic cloves, minced 2 garlic cloves, minced
1 or 2 jalapeño peppers, seeded and minced 1 or 2 jalapeño peppers, seeded and minced
3 Roma tomatoes, chopped 3 Roma tomatoes, chopped
1 teaspoon nori or dulse flakes 1 teaspoon nori or dulse flakes
1 tablespoon blended peeled lime (see here) 1 tablespoon blended peeled lime (see here)
8 large romaine or butter lettuce leaves, for wraps 8 large romaine or butter lettuce leaves, for wraps
1 ripe Hass avocado, peeled, pitted, and chopped ½ cup chopped fresh cilantro (optional) 1 ripe Hass avocado, peeled, pitted, and chopped ½ cup chopped fresh cilantro (optional)
Healthy Hot Sauce or Summer Salsa (optional) Healthy Hot Sauce or Summer Salsa (optional)

Steam the tempeh in a steamer basket over boiling water for 15 minutes and then set aside, uncovered.
In a shallow bowl, combine the chili powder, cumin, and cayenne; then add the steamed tempeh, tossing lightly to coat.
Heat ¼ cup of water in a skillet over medium-high heat.
Add the onion, garlic, and jalapeño and cook for 5 minutes or until soft, adding a little more water if needed so the ingredients don’t burn.
Stir in the tomatoes and nori and cook until most of the liquid evaporates, about 3 minutes longer.
Add the seasoned tempeh and lime and continue to cook until lightly browned, about 4 minutes.
To assemble, spoon some of the filling onto a lettuce leaf and top with some avocado, cilantro (if using), and Healthy Hot Sauce or Summer Salsa to taste (if using). Repeat with the remaining ingredients and serve.