Instructions:
1. In a skillet over medium heat, add half the oil, zucchini, and corn. Cook until zucchini is slightly soft. Remove from heat and toss corn and zucchini with garlic, tomato, cilantro, lime juice, and salt. Set aside while you prepare the tempeh.

2. In a skillet over medium heat, add half the oil and the tempeh. Cook for 7-9 minutes stirring occasionally until tempeh is browned at the edges. Remove from heat.

3. Warm tortillas in the pan, or microwave, and top with tempeh mixture, a spoonful of the salsa, and a drizzle of the salsa verde.