Citrus-Glazed Tempeh

Pan-browned organic tempeh cubes tossed with charred poblanos in a garlicky mojo citrus glaze, served over seasoned black beans.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.90/serving

Dietary

• Vegetarian
• Vegan
• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Calorie
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Fat
• Low-Sugar

Tags

• quick
• sauté
• tangy
• healthy
• fresh

Ingredients

• 16 ounce tempeh (cubed into 1/2-inch pieces)
• 2 poblano peppers (seeded and diced)
• 1 red bell pepper (diced)
• 0.5 cup orange juice
• 2 tablespoon lime juice
• 3 clove garlic (minced)
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 can black beans (15 oz can, rinsed and drained)
• 0.75 teaspoon salt

Instructions

1. Whisk together orange juice, lime juice, minced garlic, dried oregano, and 1/2 teaspoon of salt in a shallow bowl to create the mojo glaze.
2. Heat olive oil in a large skillet over medium-high heat. Add diced tempeh and cook for 6 minutes, turning occasionally until golden brown on all sides.
3. Add diced poblano peppers and red bell pepper to the skillet with remaining 1/4 teaspoon salt. Sauté for 4 to 5 minutes until vegetables are tender-crisp.
4. Pour the citrus mojo glaze over the pan, reduce heat to medium, and simmer for 3 minutes until sauce reduces to a glossy coating over the tempeh and peppers.
5. Warm the drained black beans in a small saucepan for 3 minutes, then divide among bowls and spoon the glazed tempeh and peppers over top.

Notes

Steaming the tempeh cubes for 5 minutes prior to searing removes any natural bitterness and helps absorb the marinade.

Nutrition (per serving)

• Calories: 392
• Protein: 31.5 g
• Carbohydrates: 39.1 g
• Fat: 12 g
• Fiber: 16.1 g
• Sodium: 832 mg
• Saturated Fat: 1.9 g
• Sugar: 7.3 g