tempeh tacos recipe

Tempeh tacos are made from Baja citrus-marinated tempeh, grilled to perfection and topped with fresh pineapple salsa, live lettuce and cool slices of avocados.

Tempeh Tacos

Mexican Beer (I used Corona Beer)

orange

Tablespoons red wine vinegar

soy sauce

onion

salt

cayenne pepper

Roma tomatoes (diced)

jalapeño pepper (deseeded, deveined and diced)

red onion (diced)

cilantro

pineapple

lime juice

Flour or corn tortillas

avocado (sliced thin)

lettuce

Combine all ingredients in a measuring cup and whisk together.

Remove tempeh from the package and cut it into 2 pieces.

Place both pieces of tempeh into a medium-sized pan and cover with water.

Bring to a boil, and boil for 10 minutes.

Drain tempeh and place half the marinade in a refrigerator safe container.

Add half the marinade to the base of the container.

Then, add both pieces of tempeh and cover with the remaining marinade.

Refrigerate overnight, allowing tempeh to absorb the flavors of the marinade.

BAJA CITRUS MARINADE/PREPARING TEMPEH

Combine all the ingredients in a bowl, and stir.

Cover and refrigerate until ready to use.

PREPARE THE PINEAPPLE SALSA

Preheat the grill to 400 degrees

It is all about cooking it low and slow.

Use a grilling mat, or directly on the grill, place a single layer of marinated tempeh on the grill.

Reserve the Baja citrus marinade in the container.

Cook 8 minutes on each side, using a spatula to flip pieces.

Put tempeh back into the container for an extra coating of citrus Baja marinade.

Slice the tempeh into thin strips for the tempeh tacos (wait until cooled)

Heating the tortillas

The tortillas can be warmed on the stove in a skillet on medium-low heat.

For quick and easy warming, place tortillas, wrapped in aluminum foil, in a 300-degree oven for 15 minutes.

constructing tempeh tacos

Place a warm tortilla on a flat surface, place a lettuce layer, and a few slices of grilled tempeh.

Add a generous amount of pineapple salsa.

Now, add a couple of thin slices of avocado.

Serve with Mexican rice, black beans,  vegan sour cream, or vegan Coleslaw with Avocado and Cilantro with Avocado and Cilantro.

GRILLING TEMPEH

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