Tropical Tempeh Tacos Recipe Video
Summary
Ingredients
| Tempeh | 8 Ounce, cut into 1 1/2-inch cubes | |
| Sweet onion | 1 Small, finely chopped | |
| Fresh ginger | 1 Tablespoon, grated | |
| Jalapeno | 1 Large, seeded, minced | |
| Curry powder | 1 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Pineapple chunks | 1 Cup (16 tbs) (with juice) | |
| Brown sugar | 2 Tablespoon | |
| Lime | 1 Large, juiced | |
| Red bell pepper | 1 Large, cut into cubes | |
| Mustard greens | 1 Cup (16 tbs), torn into small pieces | |
| Fresh cilantro | 4 Tablespoon, coarsely chopped | |
| Peanut oil/Vegetable oil | 2 Tablespoon | |
| Corn tortillas | 8 Large | |
| Salt | 1 Teaspoon (or to taste) | |
| Cracked black pepper | 1 Teaspoon (or to taste) |
Nutrition Facts
Serving size
Calories 454 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.7%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 590.1 mg24.6%
Total Carbohydrates 68 g22.5%
Dietary Fiber 4.6 g18.4%
Sugars 21.8 g
Protein 16 g31.3%
Vitamin A 72.4% Vitamin C 111%
Calcium 18.6% Iron 30.6%
*Based on a 2000 Calorie diet
Directions
1. Heat oil in skillet on medium high heat.
2. Add onion, bell pepper, cumin, tempeh and sauté for about 5 minutes or until tempeh browns
3. Add the ginger, jalapeno, pineapple juice, curry powder, salt and pepper. Stir and cook for 1 minute (or until the pineapple juice begins to bubble)
4. Add the brown sugar and stir well and cook for an additional 5 minutes or until the juice begins to thicken into a sauce.
5. Add the lime juice and cilantro, stir and remove from heat.
6. Heat up the tortillas.
SERVING
7. Spoon the tempeh mixture into the tortillas.
8. Garnish with the mustard greens and serve. Or if you like add some cilantro, jalapeno and fresh pineapple.
9. Serve with a tossed green salad.
Chef
