Tempeh is one of the lesser known "plant proteins". It's an Indonesian food that is created by controlled fermentation of partially cooked whole soy beans with a tempeh starter. Soy beans have the highest protein content of all legumes. The soy beans for tempeh are pressed into cakes to create a dense meat-like texture. Tempeh is a favorite of mine because this protein-rich food is easier to digest than non-fermented soy foods and is also nutritionally superior with a fair amount of calcium and vitamin K along with the protein.
In this recipe, I dress up the tempeh with a very flavorful and savory picante sauce for a simple and delicious entree that is ready in under 15 minutes once marinated. Don't have time to marinate? Just skip that step and your entree is ready in a snap!
Tempeh Picante
Serves 2
1 8 oz. package tempeh*
1/2 cup salsa** (mild, medium, or hot - your choice!)
2 Tablespoons Dijon mustard
2 Tablespoons fresh lime juice
2 Tablespoons non-dairy (plant-based) plain yogurt
2 (or more) lime wedges
a few cilantro leaves for garnish, optional
Cut the tempeh in half so you have two squares. In a medium bowl, mix the salsa, mustard, and lime juice. Place the tempeh squares in the bowl, turning them over so they are covered with the sauce. Marinate for 30 minutes.
Heat a non-stick skillet over medium heat. Remove the tempeh squares from the marinade and place in the hot skillet. Reduce heat to medium-low and cook 5 minutes. Flip the tempeh squares over and cook 5 more minutes. Reduce heat to low. Pour the remaining marinade into the skillet, cover, and cook 3 minutes.
Serve the tempeh, topped with the remaining sauce from the skillet, a tablespoon of the non-dairy yogurt, and the optional cilantro. Place lime wedges on the side and squeeze the juice over the tempeh as desired. Enjoy!
* I used Lightlife brand - Original flavor - available at most large grocery stores including Target.
** I used Green Mountain Gringo brand medium salsa. Just be sure the salsa you use does not contain added sugar as sugar can cause the tempeh to burn.