Just because a meal is meatless doesn't mean it can't be filled with flavor. This vegan recipe is jam-packed with tropical seasonings and varied textures. The onions and tempeh are slightly caramelized before being coated in cilantro, curry powder, and fresh ginger. Red pepper and mustard greens provide a necessary crunch that balances out the softness of the tempeh. The finishing touch, a sprinkling of peanuts, makes this dish subtly salty and oh-so-satisfying.

To look at the recipe,


Jamaican Curried Tempeh Tacos

Jamaican Curried Tempeh Tacos


  1. 1 Tbs. peanut oil
  2. 1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
  3. 1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
  4. 1/2 cup unsweetened pineapple juice
  5. 2 Tbs. chopped cilantro
  6. 2 1/2 tsp. curry powder
  7. 1 1/2 tsp. grated fresh ginger
  8. 1 Tbs. lime juice
  9. 1 tsp. grated lime zest
  10. 4 6-inch corn or flour tortillas, warmed
  11. 1/4 cup chopped red bell pepper
  12. 1/2 cup curly mustard greens, finely chopped
  13. 2 Tbs. chopped peanuts, optional


  1. Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened.
  2. 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.
  3. Remove from heat, stir in lime juice and zest, and season with salt and pepper.
  4. Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Serves 4.

Average ( votes):