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Latin Spiced Sauteed Tempeh
with tri-color slaw

Active: 40 min Total: 40 min
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.
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

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Prep

  1. Jicama / Cabbage - Prep as directed. This makes enough for two days of slaw. (Can be done up to 4 days ahead)
  2. Basil - Prep as directed. This makes enough for two days of slaw.
  3. Make dressing for slaw - Whisk together red wine vinegar, honey, and cooking oil. (Can be done up to 5 days ahead)
  4. Make slaw - Toss jicama and cabbage with dressing. Cover and refrigerate for at least 20 minutes. (Can be done up to 1 day ahead)
  5. 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)
  6. Nectarines - Slice.

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Make

  1. 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.
  2. 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.
  3. Add basil and nectarines to slaw and serve with sauteed tempeh and quinoa. Remember to save half the slaw for tomorrow night.

Nutrition Facts

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