Berbere-Spiced Tempeh
with jollof rice / mixed greens salad

Name: Berbere-Spiced Tempeh
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 1 Tbsp Vinegar, apple cider; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Oil, cooking; 2 tsp Berbere spice; 1/2 tsp Sugar; 12 oz Tempeh, sliced into thin strips (sub extra-firm tofu); 1/2 cup Water; for roasting Foil; 1 1/2 Tbsp Vinegar, red or white wine; 1 1/2 tsp Mustard, Dijon; 1/2 tsp Honey; 3 Tbsp Oil, olive; 8 oz Cucumbers, chopped; 5 oz Mixed greens; 1 Bell peppers, red, chopped; 1/2 Onions, red and medium, chopped; 2 cloves Garlic, peeled; 1 tsp Ginger, diced; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1/2 tsp Salt; 1 Tbsp Oil, cooking; 1 tsp Thyme, dried; 1/2 tsp Turmeric, ground; 1 1/2 cups Stock, any type (sub water); 1 Bay leaf; 1 cup Rice, basmati

Active: 60 Total: 80

Original GF Paleo Vegetarian

Versions of fragrant, red, jollof rice are served in many regions of Africa. When we first started researching the dish we loved that it is sometimes referred to as "party rice" because it can be made to feed a crowd. Whether you're serving a few or many, we think you'll love this tender oven-baked rice served with spicy marinated tempeh over top.
Smarts: Be sure to rinse the rice very well before cooking. This will remove excess starch and help the rice grains to stay separate and not stick together as they cook.

Ingredients

Metric

Servings:

Berbere-Spiced Tempeh:

Vinegar, apple cider - 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Oil, cooking - 1 Tbsp
Berbere spice - 2 tsp
Sugar - 1/2 tsp
Tempeh - 12 oz , sliced into thin strips (sub extra-firm tofu)
Water - 1/2 cup
Foil - for roasting

Mixed Greens Salad:

Vinegar, red or white wine - 1 1/2 Tbsp
Mustard, Dijon - 1 1/2 tsp
Honey - 1/2 tsp
Oil, olive - 3 Tbsp
Cucumbers - 8 oz , chopped
Mixed greens - 5 oz

Jollof Rice:

Bell peppers, red - 1 , chopped
Onions, red and medium - 1/2 , chopped
Garlic - 2 cloves , peeled
Ginger - 1 tsp , diced
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Salt - 1/2 tsp
Oil, cooking - 1 Tbsp
Thyme, dried - 1 tsp
Turmeric, ground - 1/2 tsp
Stock, any type - 1 1/2 cups (sub water)
Bay leaf - 1
Rice, basmati - 1 cup

Prep

Make marinade - Whisk together apple cider vinegar, soy sauce, cooking oil (portion for tempeh), Berbere spice, and sugar. (Can be done up to 5 days ahead)
Tempeh - Slice into thin strips. (Can be done up to 5 days ahead)
Steam and marinate tempeh - Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. Pour marinade over tempeh and gently stir to combine. Set aside for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Make vinaigrette - Whisk together red or white wine vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Bell peppers / Onions / Garlic / Ginger - Prep as directed and combine. (Note: You’ll be blending all of these ingredients, so you can leave them in large pieces as long as your blender can accommodate them.) (Can be done up to 5 days ahead)
Make obe ata (Nigerian red pepper sauce for jollof) - In a standing blender, combine bell peppers, onions, garlic, ginger, tomatoes (including liquid), and salt. Blend until smooth. (Can be done up to 5 days ahead)
Cucumbers - Chop cucumbers.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 425F / 218C. Place one rack in the lower part of oven (for rice) and one in the upper part (for tempeh). Line a sheet pan with foil and spray it with nonstick cooking spray or brush with some oil. Set aside.
Heat a Dutch oven with oil (portion for rice) over medium heat. Add obe ata and simmer, stirring frequently, until it reduces by about half, ~10 minutes. (Note: It may bubble and sputter as it starts cooking, so you can put a lid on it slightly ajar to minimize splatter.)
To obe ata, add dried thyme, turmeric, stock, and bay leaf. Bring to a boil. When liquids are boiling, stir in rice.
Cover Dutch oven with a lid and transfer to the lower part of the oven. Bake, covered, until rice is tender and all of the liquid has been absorbed, ~25 minutes.
Next, pour tempeh out on prepared sheet pan, drizzling marinade over top. Season with some salt and pepper. Transfer to the upper rack of the oven and bake until tempeh is tender and deep golden brown, flipping halfway through cooking, 15 to 22 minutes (depending on thickness).
When rice is done cooking, leave it on the stovetop, covered, for 5 minutes. Fluff with a fork (be careful since the pan is extremely hot). Remove bay leaf. Taste and season with some salt.
Toss cucumbers and mixed greens with vinaigrette. Season with some black pepper on top.
Serve tempeh over rice with salad on the side. Enjoy!

Reviews

Ratings

0 reviews