I made this super delicious and super easy Spicy Tempeh recipe to go with my Sun-Dried Tomato Pesto, and boy was it GOOD. I knew I wanted something quick – a no-brainer recipe that I could toss together quickly and then turn my focus onto tackling the mound of basil I had purchased and turning it into pesto. This dish was SO freakin’ flavorful, I am definitely adding it into my meal rotation permanently. I’ve previously touted all of the great things about tempeh, but if you want a refresher, check out my Mexican Quinoa and Tempeh Salad post where I sing its praises. This recipe has a long list of ingredients – but fear not, most of them are dried herb/spices and pantry staples. If you’re not as much of a spice lover as I am, you can adjust the seasoning to taste, and swap out the cayenne pepper for a milder chili powder. You can also switch out the Sriracha for a milder hot sauce, or simply use extra mustard in its place. Likewise, if you don’t have fresh lemons, you can use apple cider vinegar (or your favorite vinegar). It’s all up to you and what you like; I feel that this recipe has a lot of room to play around and adjust the flavor to your personal tastes and preferences. However, if you like spicy food as much as I do, you’re going to LOVE the originial recipe I’ve created and shared below. 😀
- 1 8-oz package of tempeh, diced into bite-sized pieces
- 1 lemon, juiced
- 2 tsp Dijon mustard
- 1 tsp Sriracha
- 1 tsp low-sodium Tarmari
- 1 -2 cloves of garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp cayenne pepper
- coconut oil, for frying
Step One: Whisk together all ingredients minus the tempeh in a small bowl. Add the diced tempeh to a shallow plastic container or ziploc baggie, and pour the marinade over the tempeh. Shake or stir so that the tempeh is fully coated on all sides. Set aside for 30 minutes, or place in the fridge overnight.
Step Two: Heat coconut oil over medium heat in a saute pan. Add the marinaded tempeh to the pan and saute for about 5 minutes, or until it is browned.
Step Three: Serve over pasta or enjoy straight out of the pan. Enjoy! 😀
I cannot tell you how easy this was. It took only about 10 – 15 minutes to whisk together the marinade, pour over the tempeh, shake, (then it sits around and chills for 30+ minutes), and it takes only 5 minutes to saute it in the skillet. AH-MAZ-ING. I think I ate about half of it directly out of the skillet because it was so tasty. And you would not believe how flavorful it was after only marinading for 30 minutes! That’s just ridic – how easy it was. Maybe I should call it No Excuses Tempeh, because there is literally no reason why you can’t have a delicious, flavorful, filling and nutritious meal with minimal prep time. As I said above, I served this over my Sun-Dried Tomato Pesto and (even though the mixture of flavors, pesto + spicy did not seem intuitive) it was BEYOND. The creaminess of the pesto was really balanced by the spicy tempeh, and the boldness of both flavors together was stellar. Best of all, it added a ton of protein to the pesto and zood-nood dish I made. Noms all around.
I hope you guys enjoy this one as much as I did. And seriously – this would be a rad dish for tempeh non-believers because it is just that freakin’ noms-y. Yum!
Happy Thursday, everyone! YAY almost Friday! 😀 😀 😀