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Chili Lime Tempeh Steaks with Pico de Gallo

September 6, 2014 By Staci

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

by The Green Spork

6051645

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.

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    Filed Under: Beans & Legumes, Blog, Entree, Fall, Lunch, Quick & Easy, Recipe, Seasonal, Spring, Summer, Winter Tagged With: mexican, oil free, pico de gallo, tempeh, tex-mex

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