Skip to main content

Jamaican Curried Tempeh Tacos

The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 Tbs. peanut oil
Ingredient Line: 
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
Ingredient Line: 
1 8-oz. pkg. tempeh, cut into ½-inch cubes
Ingredient Line: 
½ cup unsweetened pineapple juice
Ingredient Line: 
2 Tbs. chopped cilantro
Ingredient Line: 
2 ½ tsp. curry powder
Ingredient Line: 
1 ½ tsp. grated fresh ginger
Ingredient Line: 
1 Tbs. lime juice
Ingredient Line: 
1 tsp. grated lime zest
Ingredient Line: 
4 6-inch corn or flour tortillas, warmed
Ingredient Line: 
¼ cup chopped red bell pepper
Ingredient Line: 
½ cup curly mustard greens, finely chopped
Ingredient Line: 
2 Tbs. chopped peanuts, optional

Instructions: 

  1. Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
  2. Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Nutrition Information: 

Calories: 
220
Protein: 
14 g
Total Fat: 
7.5 g
Saturated Fat: 
1.5 g
Carbohydrates: 
26 g
Cholesterol: 
0 mg
Sodium: 
313 mg
Fiber: 
7 g
Sugar: 
6 g
Yield: 
Serves 4

Comments on this Recipe

I think these are really good. My husband and I both really like them. I omitted the pineapple because we don't normally eat fruit mixed with other foods. However, it's still great and works well over a bed of lettuce for a taco salad instead of tacos.

I made this according to the directions, but substituted the tempeh with a peanut sauce flavored baked tofu. Turned out great. The one gripe I have with the recipe is that I believe the amount of curry called for is too much. I would suggest that you halve the curry prior to adding more. Either my curry is especially hot (which could be the case) or 2 1/2 tsp is much too much to taste all of the other ingredients. I also had this for lunch the next day except over rice and that, too, was great. I think if you're going to have it over rice that you think about adding golden raisins at the 2 minute cooking mark for a pop of sweetness.

Curious ... what are the yellow triangles in the photo? Pineapple? I only see pineapple juice listed in the recipe, but I bet it would be nice with some fresh pineapple garnish :) Gonna give this a try, as I'm always looking for new ways to use tempeh !! Of course I'll use red jalapeno versus bell pepper as most islanders would.