Latin Spiced Sauteed Tempeh
with tri-color slaw
A wide array of spices turn often boring tempeh into something truly special. Served up with a colorful slaw featuring jicama, red cabbage, nectarines, and basil, everyone will love the dynamic flavors of this meal.
Smarts: We're doubling the slaw to make tomorrow night's dinner even faster.
Smarts: We're doubling the slaw to make tomorrow night's dinner even faster.
Dependency
Proteins
Cuisines
Ingredients
Latin Spiced Sauteed Tempeh:
- Tempeh - 1 lb , sliced
- Coriander - 1/2 tsp
- Cumin - 1/2 tsp
- Garlic powder - 1/2 tsp
- Chili powder - 1/4 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Soy sauce, low-sodium - 1 1/2 tsp
- Cooking oil - 2 Tbsp + 1 Tbsp
- Quinoa, uncooked - 2/3 cup
Tri-Color Slaw with Jicama and Nectarines (enough for 2 nights):
- Jicama - 1/2 lb , grated or shredded
- Cabbage, red - 12 oz , sliced
- Basil - 2 to 3 sprigs , sliced
- Vinegar, red wine - 2 Tbsp
- Honey - 2 Tbsp
- Cooking oil - 1/4 cup
- Nectarines (sub peaches) - 3/4 lb , sliced
Nutrition Facts
Amount Per Serving
Calories
530
Just a moment...
% Daily Value
Total Fat
31g
48%
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Saturated Fat
5g
25%
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Trans Fat
0g
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Cholesterol
0mg
0%
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Sodium
381mg
16%
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Total Carbohydrate
43g
14%
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Dietary Fiber
5g
19%
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Sugars
9g
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Protein
26g
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Prep
- Jicama / Cabbage - Prep as directed. This makes enough for two days of slaw. (Can be done up to 4 days ahead)
- Basil - Prep as directed. This makes enough for two days of slaw.
- Make dressing for slaw - Whisk together red wine vinegar, honey, and cooking oil. (Can be done up to 5 days ahead)
- Make slaw - Toss jicama and cabbage with dressing. Cover and refrigerate for at least 20 minutes. (Can be done up to 1 day ahead)
- Season tempeh - Slice tempeh into 1/2” (1.25 cm) thick slices. Mix together coriander, cumin, garlic powder, chili powder, salt, black pepper, soy sauce, and first part of cooking oil. Toss tempeh in marinade. (Can be done up to 1 day ahead)
- Nectarines - Slice.
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Make
- Quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes.
- While quinoa cooks, heat a skillet or saute pan over medium-high heat. Add second part of cooking oil and then tempeh with marinade to heated oil. Saute for 5 to 8 minutes, until tempeh is golden on the outside.
- Add basil and nectarines to slaw and serve with sauteed tempeh and quinoa. Remember to save half the slaw for tomorrow night.
Nutrition Facts
Amount Per Serving
Calories
530
Just a moment...
% Daily Value
Total Fat
31g
48%
Just a moment...
Saturated Fat
5g
25%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
0mg
0%
Just a moment...
Sodium
381mg
16%
Just a moment...
Total Carbohydrate
43g
14%
Just a moment...
Dietary Fiber
5g
19%
Just a moment...
Sugars
9g
Just a moment...
Protein
26g
Just a moment...
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