Cuban Tempeh

By OhApril

Ingredients

• gluten-free, yield: 2
• preparation: 45 minutes
• 1 package tempeh, cut in thin strips
• 1 cup vegetable broth
• 2 tsp chili powder
• 1/2 tsp coriander
• 1/2 tsp cumin
• juice of 1 lime
• 1 cup brown basmati (or any other kind of) rice, cooked
• 1 can or 3/4 cup dried (soaked and cooked) black beans
• 1 tbsp cumin
• pinch of salt
• 2 corn tortillas
• your assorted toppings (lettuce, green onions, salsa, avocado, etc)

Details

Servings 1
Adapted from thesweetlifeonline.com

Preparation

Step 1

1. Marinate the tempeh in vegetable broth, chili powder, coriander, cumin, and lime juice for at least 1 hour.

2. While tempeh is marinating, cook the rice according to directions. Once rice reaches a boil, turn down to a simmer, set aside and prepare the rest of the meal.

2. Heat up a cast iron skillet or heavy bottom pan. Once hot, pour in marinated tempeh (with liquid). Bring liquid to boil then turn down heat to a simmer. The broth will evaporate as it soak into the tempeh. Cook until all the broth is gone and the tempeh has a chance to brown on both sides.

3. Meanwhile heat up the black beans. Stir in cumin and salt. With a masher, smash the beans until no whole beans exist. Remove from heat and set aside.

Okay, you did it! Now it’s time to assemble.

Place a corn tortillas on the bottom of the plate. Top with rice, black beans, and tempeh in that order. Then top with your favorite toppings.

Enjoy!