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Teriyaki Tempeh Tacos

A marraige of flavors across cuisines - the Triple Threat, Teriyaki Tempeh Taco!
Course Main Course
Cuisine Japanese Mexican Fusion
Keyword pineapple, salsa, taco, tempeh, teriyaki
Prep Time 10 minutes
Cook Time 15 minutes
Calories 524kcal

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 524kcal | Carbohydrates: 65.1g | Protein: 24.6g | Fat: 8.4g | Saturated Fat: 1.4g | Sodium: 887.8mg | Fiber: 11.9g | Sugar: 11.9g