Latin Spiced Sauteed Tempeh
with tri-color slaw
Smarts: We're doubling the slaw to make tomorrow night's dinner even faster.
- 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
- 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
- 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.
- 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.
Good flavoring on cubed pork.0 Helpful
So surprisingly good! I've had trouble making flavorful tempeh in the past-- this was great. And I sold it as "tempeh nuggets" to my 4 y/o and let him dip them in ketchup...0 Helpful
Definitely high marks for the spice rub. That was delicious and I'm going to make it again tonight! The slaw was ok - I also feel like these recipes have way too much dressing and I should just 1/2 the recipe from the start. The slaw was soupy and I didn't even put all the dressing in! Also, I used white cabbage before that is what I had in the fridge and that was a mistake because you need the purple color. I also didn't chop the nectarines correctly - they should be julianned - not sliced.0 Helpful
We loved the seasoning on the pork chops. I didn't think I'd like the slaw but it ended up being refreshing. Both the hubby and I enjoyed this meal. I also liked how quick it was to make.0 Helpful
Really loved the seasoning on this. I'm not a huge fan of pork chops, but this was really good. Cabbage slaw wasn't such a success. Seemed a bit bland.0 Helpful
My husband liked it and I thought it was ok. I think my pork would have been a lot better had I tenderized and seasoned it the night before. And, I really liked the slaw but the basil in it wasn't really a plus for me. (I will definitely make the slaw again; I'll just leave the basil out 😉!)0 Helpful