I have got some absolutely AMAZING tacos for you today. I’m always inspired to create recipes that are using up things in my kitchen that may very well sit in there forever, never to be used and thrown away. This recipe is no exception!
Sometimes, things hang out in the fridge for far too long. This time it was two packs of tempeh, and pineapple left over from making smoothies.
So, after some pondering, I came up with this recipe – coating the tempeh in a glorious teriyaki sauce, and making a pineapple salsa to accompany it. With a base of white rice, these teriyaki tempeh tacos are out of this WORLD, and will be great any day of the week.
Teriyaki Tempeh Tacos
A marraige of flavors across cuisines – the Triple Threat, Teriyaki Tempeh Taco!
- 2 Packages Lightlife Tempeh
- ½ Cup Teriyaki Sauce
- 12 Corn Tortillas I really like La Tortilla Factory brand
- ½ Cup Jazmine Rice
- 1 Cup Pineapple ¼” dice
- ½ Cup Tomato ¼” dice
- ¼ Cup Red Onion
- ¼ Cup Fresh Cilantro
- ½ Teaspoon Salt
Preheat oven to 400° Fahrenheit.
Crumble the tempeh, and mix with the teriyaki sauce. Spread on a silpat lined baking tray, and bake for 15 minutes, turning once halfway through.
In the meantime make the rice as per package directions.
Add the diced pineapple, tomato onion, cilantro, salt and lemon juice to a small bowl, and mix well. Set aside.
Warm the tortillas either by wrapping in a damp cloth and microwaving for 30 seconds, or by toasting on the open flame of your gas burners for 5-10 seconds per side, or until just ever so slightly charred.
Build your tacos by adding the rice first, then the teriyaki tempeh, and top with the salsa. Enjoy!