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.
Fragrant tempeh with turmeric cashew dressing
- 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
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
- Cut tempeh into 1cm batons.
- Combine paprika, turmeric, cayenne pepper and salt in a large mixing bowl.
- Toss tempeh through spice mix, rubbing the mix well into the tempeh.
- In a large heavy based saucepan or electric wok heat oil over a high heat. Add tempeh a few pieces at
- a time so as not to cool the oil as this will increase the cooking time.
- Fry each piece until lightly golden – about 8 – 10 minutes. Drain well on paper towels.
- 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
Turmeric cashew dressing
Description
Prep 70 minutes including soaking
Store chill 5 days
Ingredients
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
- Combine all ingredients in a blender.
- Process until smooth.