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Saturday, April 26, 2008
Tempeh tacos taste terrific
Last weekend was a blast. The weather was perfect and reminded me of the first days of warm weather in college, and short term! From the right field rooftop seats, we watched the Red Sox come from behind to beat the Rangers on Sunday afternoon. It was the first time I scored an entire game since I was a Cub Scout watching the Paw Sox.
Plus we enjoyed a great new recipe: Jamaican Curried Tempeh Tacos
The yellow curry filling, mustard greens (although we used baby spinach), and red pepper strips lend these spicy tacos the colors of the tropics.
1 Tbs. olive oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into ½-inch cubes
½ cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2½ tsp. curry powder
1½ tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
¼ cup chopped red bell pepper
½ cup curly mustard greens, finely chopped
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.
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