This recipe is easy to prepare with any vegetables or grains you have on-hand.
1 cup quinoa (or other grain)
2 tbsp. olive oil, divided
8 oz. tempeh
1 medium red bell pepper, diced
1 head cauliflower, cut into florets
¼ cup soy sauce or tamari
2 tsp. sesame oil
1 Tbsp. rice vinegar
2 garlic cloves, minced
1 tsp. maple syrup or agave
1/4 cup cilantro, chopped
- Preheat oven to 400 F. Toss cauliflower in a tablespoon of the oil, sprinkle with a little salt and pepper and bake until golden on the edges, about 30-40 minutes.
- While your cauliflower is roasting, start cooking your quinoa and steaming your tempeh.
- Rinse quinoa well and place in a pot with 2 cups water. Bring to a boil, reduce heat and simmer for about 10 minutes. Drain, toss with 1 teaspoon oil and set aside to cool.
- To prepare tempeh, bring a pot of water to a boil and fit it with a steamer basket. Slice the tempeh into 1-inch strips and steam, covered, for 10 minutes.
- Meanwhile, combine the soy sauce (or tamari), sesame oil, rice vinegar, garlic, and maple syrup (or agave) in a Ziplock bag or Tupperware. Add the steamed tempeh to the container and shake to coat. Allow the tempeh to marinate for at least 20 minutes.
- Meanwhile, add the remaining 3 tablespoons of oil to a large skillet. Heat over medium heat and once the oil is hot, add your crumbled tempeh and bell pepper. Cook for about 10 minutes stirring occasionally, but not too often because you want it to brown and get a little crispy but definitely not burnt.
- Combine the quinoa, tempeh mixture and cauliflower in a large bowl. Mix in the scallions, cilantro. Drizzle with any remaining tempeh marinade to taste and serve.