Maple Glazed Tempeh Tacos with Pineapple Salsa | Murielle Banackissa

Ingredients

• 1 block of tempeh (240g) (, sliced into 1cm strips)
• 1 tbsp tamari
• 3 tbsp maple syrup
• 2 tbsp rice vinegar
• 2 garlic cloves
• 1 tsp minced ginger
• ¾ cup chopped pineapple
• ¼ cup cilantro (, chopped)
• ¼ cup finely diced red onion
• Juice of 1 lime
• ¼ tsp sea salt
• 1 small red chili (, finely diced (optional))
• Corn tortillas
• Shredded purple cabbage
• Sliced avocados
• Sliced jalapenos
• Fresh coriander
• Freshly cracked black pepper