Jamaican Curried Tempeh Tacos
The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.
1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into ½-inch cubes
½ cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 ½ tsp. curry powder
1 ½ tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
¼ cup chopped red bell pepper
½ cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional
- 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.
- Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.