Coconut Tempeh (GF) (V)

I must admit, its taken me a while to be able to perfect tempeh! For years its always comes up too dry and its beyond frustrating even with the use of butters, or oils, baking or sautéing, it is always on the dry side, until I started cooking in coconut milk! It seems to just absorb it right up!

This was very satisfying and I’ve tried the recipe a few times to perfect it for all of you! I’ve paired it with all types of things including adding to a salad, adding to a buddha bowl or adding to a rice or in this case, cauliflower rice since I’m not eating grains.

Everything about this is easy and relatively fast. It does take a few steps, but other than that, you’ll have tempeh for a few days and it makes for a very tasty and filling plant based protein!

This is great for a Sunday or Monday meal prep, as here I am writing this on a Sunday getting ready for the week! I also love that although this required a few steps, I reused pans so that make it much less of a mess to clean up, so overall time efficient!

Ok, to start you need the following:

Ingredients:

• 1- 8OZ tempeh package (always Organic and non-gmo) Light life is a good one here and easy to find.

• 2-3 chopped garlic cloves

• 2-4 tbsp avocado oil

• 1/2 tsp Cumin

• 1 tsp Basil

• 1/2 tsp 21 salute seasoning

• Pinch Sea salt

• Cracked black pepper

• 1 bag cauliflower rice (I like the sprouts organic brand)

• 1 bag frozen broccoli (any organic brand is great here. I love the Sprouts or 365 brand)

• 1 cup coconut milk (whole fat in a can) (I used Sprouts brand here too)

• *optional green onion for topping

Directions:

Step 1: prepare and bake the tempeh. Chop lengthwise, then again (about the size of a pinky nail) until you have small cubes. Place on baking sheet lined with parchment paper and drizzle avocado oil, cumin, basil & Trader Joe’s 21 Salute seasoning. Bake approx 10 min @350. Save baking pan, keep oven heated. Set aside.

Step 2: while tempeh is baking prepare cauliflower rice on stovetop in sauté pan. Add avocado oil, garlic abs let it simmer for 2-3 min before adding in the cauliflower rice. Sprinkling with 21 salute seasoning, or just sea salt and black pepper is great here too!

Step 3: steam the frozen broccoli with water and colander until tender(about 10 min). Remove from collider and place on cutting board and chop. Place on same parchment paper from tempeh and place in oven for 10 min to let it dry out a bit. This is definitely optional unless you want to eat it just steamed as is. Add sea salt and pepper for seasoning while baking.

Step 4: in same pan you used to sauté cauliflower, add avocado oil and coconut milk. It will start super thick but melt quite quickly! Once it’s liquid, add your baked and seasoned tempeh to the coconut milk on the stove on a simmer for 3-5 min or until a majority of the milk is absorbed. Remove from heat and set aside.

Step 5: combine ingredients. Take a bowl and make it half the cauliflower rice and half the broccoli. Top with about 1/3 - 1/2 of your mixture of tempeh and top with your favorite toppings here. I used green onion just finely chopped for some added flavor!

Keep all in fridge safe containers and keep for another lunch and/or dinner Peter in the week!

Again, one of my favorites and I hope you enjoy! I’d love to hear your comments below if you tried this! Thanks again for following along! I so appreciate your support!