Pan-Seared Poblano Tempeh Cutlets

Golden pan-seared organic tempeh cutlets served over a warm poblano, pinto bean, and sweet corn relish with fluffy quinoa.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $5.18/serving

Dietary

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

Tags

• sauté
• quick
• healthy
• comfort food
• smoky

Ingredients

• 3 package tempeh (8 oz packages, sliced into 1/2-inch cutlets)
• 1 tablespoon olive oil
• 2 poblano peppers (medium, seeded and diced)
• 1 can pinto beans (15 oz can, rinsed and drained)
• 1 cup sweet corn (thawed)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 lime (juiced)
• 2 cup quinoa (pre-cooked or microwave ready)

Instructions

1. Season tempeh slices with smoked paprika, garlic powder, and 1/2 teaspoon of kosher salt.
2. Heat olive oil in a large skillet over medium heat. Arrange tempeh cutlets in the skillet and cook for 4 to 5 minutes per side until golden brown and crisp. Transfer to a warm plate.
3. In the same skillet, add the diced poblano peppers, rinsed pinto beans, thawed sweet corn, and the remaining 1/2 teaspoon kosher salt. Sauté for 4 to 5 minutes until peppers are tender.
4. Remove skillet from heat and drizzle the lime juice over the warm bean and pepper mixture.
5. Divide the warm quinoa and bean relish among plates, topping each with the seared tempeh cutlets.

Notes

Tempeh is a fermented whole soy protein that crisps up beautifully in the skillet and stays firm when reheated.

Nutrition (per serving)

• Calories: 563
• Protein: 43.9 g
• Carbohydrates: 56.7 g
• Fat: 17.5 g
• Fiber: 20 g
• Sodium: 1030 mg
• Saturated Fat: 2.5 g
• Sugar: 7.2 g