Jamaican Curried Tempeh Tacos

The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.

1 tablespoon peanut oil
1 small sweet onion (Vidalia, Walla Walla, etc.), diced (1 cup)
8 ounces tempeh, cut into 1/2" cubes
1/2 cup unsweetened pineapple juice
2 tablespoons chopped cilantro
2 1/2 teaspoons curry powder
1 1/2 teaspoons ginger, grated
1 tablespoon lime juice
1 teaspoon lime zest, grated
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepepr
1/2 cup curly mustard greens, finely chopped
2 tablespoons chopped peanuts, optional

Heat oil in nonstick skillet over medium-high heat.  Add onion, and cook 3-5 minutes, or until onion is softened.  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.  Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture.  Add red bell pepper and mustard greens.  Top with peanuts, if desired.

Serves 4

* Vegetarian Times May 2008