One of my favorite tempeh recipes is my gyro tempeh tacos. I used it as inspiration when I made these pineapple sriracha tempeh tacos. They are fast, fresh, and perfect for summer!
The pineapple sriracha combo has a great sweet and spicy complex. I flavored the tempeh very modestly, just so that it wouldn’t be bland, and added some crunchy cabbage as filler.
I often will buy blocks of tempeh when they are on sale just to have on hand for last minute meals. These tacos are a perfect example of how to use tempeh to make a meal on the fly.
Simply marinading and giving the tempeh a quick pan fry is all that it needs. Load it into your favorite taco, like this recipe, or try it on top of salads or in stir fries!
Variations to the Pineapple Sriracha Tempeh Tacos recipe:
- To make this recipe more kid-friendly, serve all the ingredients and let kids build their own. Sriracha is optional if your kids don’t like spicy food.
- Try adding some creamy mayo to each tortilla for an extra flavor dimension. I enjoyed it, making these tacos sweet, spicy, and creamy!
- Don’t have red cabbage? Try coleslaw mix, green cabbage, or lettuce in its place. It’s just a filler, so anything you like would do.
- Skip the tortilla and turn it into a salad! Put tempeh, pineapple, cabbage, and cilantro over a bed of greens with sriracha and your favorite creamy dressing.
Pineapple Sriracha Tempeh Tacos
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Yield: 5 tacos
- Category: Entree
- Cuisine: Mexican
Ingredients
- 1 TBS each: ketchup, lemon juice and reduced sodium tamari or soy sauce
- 8 oz block tempeh
- 1/2 TBS canola oil
- 5 small tortillas (6 in, flour or corn)
- 1 1/4 cups sliced red cabbage
- 1 1/4 cups diced fresh pineapple
- 1/4 cup minced fresh cilantro
- Sriracha, for serving
Instructions
- Whisk together the ketchup, lemon juice, and tamari or soy sauce.
- 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.
- 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.
- 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.
I cannot wait to try this for Taco Tuesday! I have some soy curls laying around and this would be perfect! Thanks Alison!
I haven’t had soy curls in so long! I think they would work great in this recipe. Enjoy!