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Chipotle Chile-Rubbed Southwest Tempeh
[Vegan]

MR By: Mark Reinfeld

Author Bio

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a... Read More

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Chipotle Chile-Rubbed Southwest Tempeh [Vegan, Gluten-Free]

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Tempeh

Chipotle Chile-Rubbed Southwest Tempeh [Vegan]

Dairy Free

This easy tempeh recipe has a little heat and a lot of flavor. Serve with vegan sour cream on a bed of quinoa or rice, as part of Mexican fiesta night, or use as a filling for burritos.

Ingredients You Need for Chipotle Chile-Rubbed Southwest Tempeh [Vegan]

3 chipotle peppers, seeded
3 tablespoons olive oil
1 cup water
2 limes, juiced
4 garlic cloves, pressed or minced
3 tablespoons soy sauce
1 6-ounce can tomato paste (optional but recommended)
1 pound tempeh
2 teaspoons chile powder, chipotle if possible
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch of cayenne
1 small yellow onion, sliced
2 large tomatoes, sliced
3 tablespoons minced fresh cilantro

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How to Prepare Chipotle Chile-Rubbed Southwest Tempeh [Vegan]

Preheat the oven to 425°F. If using dried chipotle peppers, soak in warm water for 10 minutes. In a large casserole dish, combine the olive oil, water, lime juice, garlic, soy sauce, and tomato paste, if using, and mix well.
Slice the tempeh into thin cutlets and place in the mixture. Allow to marinate for five minutes, flipping occasionally. Combine the chile powder, cumin, cinnamon, and cayenne in a small bowl, and sprinkle it over the cutlets, rubbing it in evenly to coat.
Place the onion, tomatoes, and chipotles on top of the tempeh and bake for 15 to 18 minutes. Remove from oven, top with cilantro, and serve warm.