1400 700 40eb vegan tempehtacos hero 6

Tempeh Tacos Al Pastor

with Pineapple Salsa


Mexican American Appetizer Dinner Tempeh Fruit Leafy Greens High-Protein Nut-Free Summer Recipes Party Foods Comfort Foods
2 2
40 min


  1. 1 dried guajillo chile
  2. 1 package tempeh
  3. 1 onion
  4. 2 garlic cloves
  5. 1 oz chipotle pepper
  6. 1 orange
  7. 2 tbsp caramelized pineapple puree
  8. 1 tbsp white vinegar
  9. 1 lime
  10. 3 oz fresh pineapple
  11. 1 oz MM Local hot pickled chiles
  12. Fresh cilantro
  13. 6 corn tortillas
  14. 3 oz green cabbage
  15. 2 tbsp Follow Your Heart vegan sour cream
  16. 2 tbsp vegetable oil*
  17. Salt and pepper*
  18. *Not included
  19. **Allergens: Soy, Wheat


  • Large nonstick skillet
  • Blender
  • Small saucepan


Hydrate the chile

Rinse and dry all produce. Destem and deseed the dried guajillo chile. Place the chile in a small saucepan and add just enough water to cover, about 2 cups. Bring to a boil over medium-high heat and simmer chile until softened, about 8 to 10 minutes. While the chile is simmering, use your hands to crumble the tempeh on the cutting board.

Blend the al pastor sauce

Peel the onion. Chop half of the onion and add chopped onion to a blender. Transfer the rehydrated guajillo chile and ¼ cup of the soaking liquid to the blender. Add garlic, chipotle pepper, juice from the orange, caramelized pineapple puree, and white vinegar and blend until smooth. Halve the lime and add juice from half the lime to the al pastor sauce. Season sauce with salt and blend once more.

Make the pineapple salsa

Dice the pineapple. Mince the hot pickled chiles. Finely chop the cilantro leaves and tender stems. Combine the chopped pineapple, minced chiles, and half of the cilantro in a medium bowl and stir to combine.

Heat the tortillas

Thinly slice the remaining half of onion. Cut the remaining half of lime into wedges. Follow three options to warm the tortillas– cover with foil and place in the oven for 3 to 5 minutes, wrap in a damp paper towel and microwave for 1 minute, or heat on a gas burner for a few moments.

Cook the tempeh

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the crumbled tempeh and cook until golden brown and charred in places, about 4 to 6 minutes. Add the sliced onion and cook until just softened, about 2 minutes. Add half of the al pastor sauce and cook until thickened and tempeh is well coated, 2 to 3 minutes.

Assemble the tacos

Spoon the tempeh al pastor onto the warmed tortillas. Next, layer on the green cabbage, pineapple salsa, and Follow Your Heart vegan sour cream. Finish each taco with the remaining cilantro, lime wedges, and extra sauce al pastor. Dig in!