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.
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)
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.