Hey, how did Monday get here so quick? After a busy day at work and another day of chilly wind, rain and gray, I was in the mood for something hot and comforting for dinner with maybe a little kick. I got out one of my favorite protein sources – tempeh, LightLife’s Organic Flax Tempeh tonight, living large with the pricier stuff from Whole Foods. :-)
And lined up some spice inspiration.
I sous chefed spiralized zucchini noodles, chopped tomato, chopped red pepper and cilantro.
And chopped red onion and minced garlic in another bowl.
Then heated the onions and garlic in a little olive oil and crumpled the tempeh over it like ground meat.
I added the rest of the veggies to the skillet along with 1 tablespoon of chili powder and dashes of cayenne, chipotle, cumin and paprika to taste.
The end result was a feisty tempeh skillet in about 25 minutes total. I liked the texture of crumpled tempeh, it distributed a crunchy, nuttiness throughout the dish.
The zucchini noodles held up well to being cooked and it was a little spicy, but not too spicy. Perfect for adding a little flare and comfort to this drab Monday.
Are you a fan of tempeh? What’s your favorite way to cook it?