Spicy, smokey and loaded with flavor. This is a simple way to feature tempeh and its easy to prepare naturally nutty flavor. Serve with pico de gallo, rice and bean for a full meal or tuck into a tortilla with all of your favorite mexican burrito fillings.
Chili Lime Tempeh Steaks
Ingredients
For Tempeh Steaks
- 1 pkg. Tempeh, cut in half short ways, then horizontally making 4 steaks
- juice of 1 lime
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- salt to taste
For Pico de Gallo
- tomato, diced
- onion, diced
- jalapeño, seeded and diced
- cilantro, finely chopped
- juice of 1 lime
- salt to taste
Instructions
Begin by combining the pico de gallo ingredients in a bowl. Stir to combine. Adjust seasoning to taste. Refrigerate until ready to serve.
Heat a large non-stick skillet over medium high heat.
Carefully add the tempeh steaks to the pan in a single layer. Allow to brown for about 2-4 minutes. Flip to second side.
Squeeze half of the lime juice over the steaks.
Sprinkle about half of the chili powder, cumin and salt over the steaks, and allow to cook 4-5 minutes until golden brown.
Flip again, back to the first side. Squeeze second half of lime over the steaks and sprinkle with the remaining seasoning.
Continue to cook about 2-3 minutes until golden.
Carefully remove from the pan and divide steaks onto plates allowing 2 per person.
Spoon the chilled pico de gallo over the steaks and serve immediately with your favorite latin style rice and beans.
