Seared Mojo Tempeh with Black Beans and Yellow Rice

Pan-seared organic tempeh cubes simmered in a tangy garlic-citrus mojo reduction with seasoned black beans and fragrant yellow rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Cuban
• Difficulty: Easy
• Cost: $3.99/serving

Dietary

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

Tags

• sauté
• quick
• tangy
• healthy

Ingredients

• 2 package tempeh (8 oz packages, cut into 1/2-inch cubes)
• 1 can black beans (15 oz can, drained and rinsed)
• 1 red bell pepper (medium, diced)
• 1 yellow onion (medium, diced)
• 1 tablespoon olive oil
• 0.25 cup orange juice
• 2 tablespoon lime juice
• 4 clove garlic (minced)
• 1 teaspoon dried oregano
• 0.75 teaspoon salt
• 2 package yellow rice (8.5 oz ready pouches)

Instructions

1. In a small bowl, whisk together the orange juice, lime juice, minced garlic, dried oregano, and salt to form the mojo marinade.
2. Heat the olive oil in a large skillet over medium-high heat. Add the cubed tempeh and cook for 6 minutes, turning occasionally until golden brown on all sides.
3. Add the diced red bell pepper and yellow onion to the skillet. Cook for 4 minutes until the vegetables soften slightly.
4. Pour in the mojo sauce and the drained black beans. Simmer for 4 minutes, allowing the tempeh to absorb the bright citrus flavors and the sauce to thicken into a light glaze.
5. Heat the pre-cooked yellow rice pouches in the microwave for 90 seconds. Plate the warm yellow rice topped with the seared mojo tempeh and black bean mixture.

Notes

Tempeh and black beans freeze remarkably well together without losing texture.

Nutrition (per serving)

• Calories: 425
• Protein: 32.8 g
• Carbohydrates: 51.6 g
• Fat: 11.2 g
• Fiber: 10.5 g
• Sodium: 480 mg
• Saturated Fat: 2.1 g
• Sugar: 5.4 g