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Tempeh Lomo Saltado
with oven fries

Active: 25 Total: 45

This Peruvian dish, which we last featured in 2020 (that time with tofu instead of tempeh), is cooked like a stir-fry. For this vegetarian take, tempeh, peppers, and onions are tossed with fresh tomatoes and served with crispy fries for texture. It's a really fun meal that can be easily customized with other vegetables or proteins.
Smarts: Some versions of this dish have the crispy fries tossed with the stir-fry at the very end of cooking, but in testing we preferred to combine them on the plate so the fries retained their crunch. Try it however you prefer!



Oven Fries:
  • Oven fries, frozen - 1 lb
  • Oil, cooking - 1 Tbsp
  • Oregano, dried - 1 tsp
Tempeh Lomo Saltado:
  • Tempeh - 8 oz , 1/2" / 1.3 cm thick strips (sub extra-firm tofu)
  • Water - 1 cup
  • Bell peppers, any color - 2 , sliced
  • Onions, medium and red - 1 , thinly sliced
  • Garlic - 4 cloves , chopped
  • Oil, cooking - 2 Tbsp + 1 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, apple cider - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Cilantro leaves (opt) - 2 Tbsp , chopped
  • Tomatoes, medium - 1 , thinly sliced
  • Hot sauce (opt) - for serving


  1. Tempeh - Slice tempeh into 1/2” / 1.25 cm cubes. (Can be done up to 5 days ahead)

  2. Steam tempeh - Combine tempeh and water in a microwave-safe bowl. Cover with a paper towel. Microwave on high for 5 minutes. Drain off water. Dry tempeh by spinning in a salad spinner or patting very dry with paper towels. (Can be done up to 5 days ahead)

  3. Bell peppers / Onions / Garlic - Prep as directed. Combine peppers and onions. Store garlic separately. (Can be done up to 5 days ahead)

  4. Marinate tempeh - (If prepping right before cooking, get oven heating for fries while tempeh marinates.) Combine tempeh with oil (first portion for lomo saltado), garlic, soy sauce, vinegar, cumin, salt, and black pepper. Marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)

  5. Cilantro (if using) / Tomatoes - Prep as directed.

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  1. Heat oven to temperature recommended on the package of frozen fries.

  2. Spread fries out on a sheet pan. Lightly drizzle with oil (portion for fries) and sprinkle with dried oregano.

  3. Bake fries according to package directions.

  4. While fries bake, heat a wok or skillet with oil (second portion for lomo saltado) over medium heat. Add onions and bell peppers and saute until starting to soften, 8 to 10 minutes. (Note: if the peppers start to burn in the hot wok before they are tender, add a splash of water.) Season onions and peppers with some salt.

  5. Next, move onions and peppers off to the sides of the wok and add tempeh (including marinade) into the center of the wok. Cook tempeh, without stirring, until it starts to brown on the bottom, 3 to 4 minutes. Start turning the tempeh to cook on all sides, gently folding in peppers and onions as it cooks, 2 to 3 minutes more.

  6. Add tomatoes to the wok and toss everything together until tomatoes soften.

  7. Serve tempeh and peppers over fries with cilantro on top and hot sauce on the side (if you’d like). Enjoy!



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