Pineapple Sriracha Tempeh Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 5 tacos
Ingredients
  • 1 TBS each: ketchup, lemon juice and reduced sodium tamari or soy sauce
  • 8 oz block tempeh
  • ½ TBS canola oil
  • 5 small tortillas (6 in, flour or corn)
  • 1¼ cups sliced red cabbage
  • 1¼ cups diced fresh pineapple
  • ¼ cup minced fresh cilantro
  • Sriracha, for serving
Instructions
  1. Whisk together the ketchup, lemon juice, and tamari or soy sauce.
  2. Cube the tempeh and stir it into the ketchup mixture, evenly coating the pieces. Let this marinade for 10 minutes while you prep the cabbage, pineapple, and cilantro.
  3. Heat a heavy bottomed skillet over medium heat. Pour in the tempeh with any remaining sauce and the canola oil. Cook for about 5 minutes, stirring occasionally, until the tempeh starts to turn dark brown and caramelized.
  4. Assemble tacos with red cabbage on the bottom, tempeh cubes, diced pineapple, and minced cilantro. Garnish with Sriracha to taste, or serve it with the tacos.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/pineapple-sriracha-tempeh-tacos/