Jamaican Curried Tempeh Tacos
Vegetarian Times Issue: May 1, 2008 p.67
The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.
Directions
- 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.
Member Rating:
ingredient list
Serves 4
- 1 Tbs. peanut oil
- 1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
- 1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
- 1/2 cup unsweetened pineapple juice
- 2 Tbs. chopped cilantro
- 2 1/2 tsp. curry powder
- 1 1/2 tsp. grated fresh ginger
- 1 Tbs. lime juice
- 1 tsp. grated lime zest
- 4 6-inch corn or flour tortillas, warmed
- 1/4 cup chopped red bell pepper
- 1/2 cup curly mustard greens, finely chopped
- 2 Tbs. chopped peanuts, optional
Nutritional Information
Per Serving:
| Calories |
220 |
| Protein |
14g |
| Total fat |
7.5g |
| Saturated fat |
1.5g |
| Carbs |
26g |
| Cholesterol |
mg |
| Sodium |
313mg |
| Fiber |
7g |
| Sugars |
6g |
Log In + start saving recipes
Add a comment
