Chorizo Tempeh and Potato Tacos

These spicy vegan tacos are made with chorizo seasoned tempeh and potatoes!

1 cup short grain brown rice
2 cups water
1 cucumber, very thinly sliced
1/3 cup rice vinegar
¼ teaspoon salt
1 tablespoon miso paste
1 tablespoon soy sauce
2 tablespoon sesame oil, divided
1 lb salmon filets, cut into four equal pieces
1 6-ounce bag spinach

View the full recipe at The Joy of Eating →