In a mixing bowl, whisk together the sweet white miso, soy sauce, maple syrup, oil, and grated ginger.

Add the tempeh and stir to coat. Cover with plastic film and let it marinate while you prepare the Brussel sprouts.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the halved Brussels sprouts on the baking sheet, drizzle with the oil and balsamic vinegar. Add the salt and mix using your hands to coat the Brussels sprouts.

Roast for 25-30 minutes, or until the Brussels sprouts are golden brown and crispy on the outside and tender on the inside. In the meantime, prepare the shaved Brussel sprouts.

Shred the Brussels sprouts using a mandoline or a food processor fitted with a slicing blade.

Heat the oil in a large skillet over medium heat. Once hot, add the garlic and sautée 2-3 minutes or until fragrant. Next, add the shaved Brussels sprouts and sautée  5-7 minutes, or until tender. Season with salt and pepper and remove from heat.

Prepare the mustard sauce by mixing all the ingredients together in a small bowl. If the sauce is too thick add 1 additional teaspoon of water.

Heat a teaspoon of oil in a large skillet over medium heat. Once hot, sautée the marinated tempeh for 3-5 minutes, or until it starts to brown.

Warm the tortillas in a skillet, then fill each tortilla with about 1/3 cup of shaved Brussels sprouts, add a few roasted ones and top with tempeh scramble. Drizzle with a generous amount of mustard sauce and serve immediately.