Updated: Aug 26
I love dishes where both hot and cold foods are combined. In this hearty entree, steamed and "pan-fried" tempeh is topped with a warm yogurt-lime sauce and a cool salsa made with black-eyed peas, red pepper, corn, and jalapeño. Perfect for a summer dinner on the patio or anytime!
Tempeh with Black-Eyed Pea Salsa
Juice from 2 limes
1/2 cup non-dairy plain yogurt
Black-eyed Pea Salsa ingredients:
1 can black-eyed peas, drained and rinsed
1/2 cup frozen corn kernels
1/2 cup diced red pepper
1/2 cup pitted, sliced green olives
1/4 cup sliced scallions
1 small jalapeño pepper, seeded and minced
2 tablespoons chopped cilantro leaves
1 tablespoon chopped parsley
1/4 teaspoon pepper
1/4 teaspoon salt, optional
Make the black-eyed pea salsa by combining all the salsa ingredients in a medium bowl. Set aside while you prepare the tempeh.
Create 4 thin squares of tempeh by first slicing the tempeh widthwise and then slice each half by slicing the halves apart top from bottom.
Place the tempeh slices in a steamer basket set over simmering water. Steam for 10 minutes. (If no steamer basket, carefully place the tempeh slices directly into a pan of simmering water and simmer 10 minutes). Steaming or simmering the tempeh removes any bitterness and helps it absorb the flavors of the foods it is combined with.
Heat a non-stick skillet over medium-low heat. Place the steamed tempeh slices in the hot pan. Cook the slices 5 minutes on each side or until lightly browned. Remove the slices from the pan to a plate and cover to keep warm.
In the same pan add the lime juice and yogurt. Stir to combine and cook 1 minute.
Divide the tempeh between two plates, pour the yogurt sauce over the tempeh slices, and top with some of the salsa. Enjoy!
*Tempeh is a very healthy fermented soy product available in most large chain grocery stores. However, if you can't find it, this recipe also works well with extra-firm tofu.