Fragrant tempeh with turmeric cashew dressing

Tempeh, also known as tempe, is a delicious plant-based protein, traditionally from Indonesia where it is made from fermented soybeans. More recently it is being made from various legumes including fava beans and chickpeas. Here’s an easy recipe with a hint of spice.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fragrant tempeh with turmeric cashew dressing


  • Author: Samantha Gowing
  • Total Time: 20 minutes
  • Yield: Serves 8-12 as part of a meal 1x

Description

Serves 8-12 as part of a meal
Prep 10 minutes
Cook 10 minutes
Store chill 2 days


Ingredients

Units Scale

2 x 300 gram tempeh
1/2 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
Pinch salt
Macadamia oil for frying
Fresh lime to serve
Fresh pomegranate kernels to serve


Instructions

  1. Cut tempeh into 1cm batons.
  2. Combine paprika, turmeric, cayenne pepper and salt in a large mixing bowl.
  3. Toss tempeh through spice mix, rubbing the mix well into the tempeh.
  4. In a large heavy based saucepan or electric wok heat oil over a high heat. Add tempeh a few pieces at
  5. a time so as not to cool the oil as this will increase the cooking time.
  6. Fry each piece until lightly golden – about 8 – 10 minutes. Drain well on paper towels.
  7. Enjoy with a squeeze of fresh lime and pomegranate.

Notes

Store: chill 2 days

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Vegan
  • Cuisine: Plant Based
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turmeric cashew dressing


  • Author: Samantha Gowing

Description

Prep 70 minutes including soaking
Store chill 5 days


Ingredients

Units Scale

1/2 cup cashews, soaked 1 hour in water
1 lime, juice only
3/4 cup macadamia oil
1/4 cup apple cider vinegar
1 clove garlic, peeled and crushed
2 cm piece ginger, peeled, roughly chopped
1 teaspoon ground turmeric
1 teaspoon maple syrup
Pinch salt


Instructions

  1. Combine all ingredients in a blender.
  2. Process until smooth.

Tempeh burgers with almond satay

Share:

Facebook
Twitter
Pinterest
LinkedIn

Table of Contents

On Key

Related Posts

This website is using cookies

This website is using cookies.

We use cookies on our website to improve your browsing experience and analyse site traffic. These cookies are essential for certain functionalities and remember your preferences. By clicking ‘Accept,’ or continuing to browse the site, you consent to the use of all cookies and you agree to the placement of these optional cookies on your device. 

GET 5 IMMUNE boosting recipes right now!

There's Never Been A Better Time