Tempeh, made from fermented beans, is a great probiotic boost for your gut.Want to take southwestern night up a nutritional notch? Swapping tortillas for collard greens is the solution.

Since this leafy green veggie is extra sturdy, it holds all the fillings for a large tasty taco. Plus, you can never go wrong by eating more greens! Collards are jam packed with vitamins A, C, K, and folate.

Try this wrap alternative and collards will become the next staple in your fridge.  To up the nutritional value that much more, these tacos include crumbled tempeh, an alternative plant-based protein that is made with fermented whole beans and packs plenty of probiotic benefits (more diverse gut bacteria).

Some store-based brands contain soy, so make sure to check the label. There are plenty of other tempeh products that use different grains and beans to make a complete protein.  

 Time: 30 minutes
Servings: 4 large wraps 




  • 1 16oz block tempeh
  • 2 tsp coconut oil
  • 1 tbsp fennel seeds
  • 2-3 garlic cloves (1 Tbsp minced)
  • 2 tbsp coconut aminos
  • 1-2 chipotle peppers in adobo sauce, minced (optional)
  • salt and pepper to taste 



  • 4 large collard leaves
  • ⅓ cup red onion, diced
  • ½ cup refried beans
  • 1 small avocado, sliced
  • salsa or pico de gallo
  • cilantro, chopped 


 Team RESTORE recommends organic ingredients. If it’s labeled “organic,” that means the food is not genetically engineered or modified (“GMO”). If you are unable to source organic, we definitely recommend non-GMO. GMO foods are likely treated with herbicides, especially glyphosate, because they are engineered to resist it. (Glyphosate kills the weeds, but not the GMO crop.)



Crumble the tempeh into a large skillet over medium heat. Add water to almost cover the tempeh crumbles. Steam for 10-15 minutes and drain any excess water. Add the coconut oil and spices to the tempeh. Include 2 chipotle peppers for extra spice. Sauté the tempeh and seasonings for 10 minutes, stirring every few minutes. 

While the tempeh is cooking, prepare your taco fixings. Rinse the collards and chop off the large ends. Next, cut and remove the thick portion of each stem (stop about half way up the leaf). Pile the collards on the cutting board or serving plate. 

Prepare small individual bowls with each of the taco fixings and the tempeh crumbles. 

Lay out a collard leaf and start the assembly with refried beans on the bottom layer. Add the tempeh crumbles, red onion, salsa, avocado, and cilantro.  

To assemble your taco: First, fold the collard leaf lengthwise across the taco fixings. Next, tuck in one end before folding lengthwise again. The opposite end can be left open to begin eating. Roll lengthwise again to complete the wrap. Depending on filling preference, you may end up with extra fixings.  

Best enjoyed fresh or the following day. Use toothpicks to hold each wrap together.  

 Collard is sturdy enough to hold all your taco fillings!


Per Wrap (with soy-free tempeh and all the fixings):

  • 256 calories
  • 8g total fat, 3g saturated fat
  • 39g carbohydrate, 13g fiber, 4g sugar
  • 11g protein