Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 400 grams of tempeh into 1 cm thick pieces and set aside; peel and dice 500 grams of potatoes into 2 cm cubes.

2. 2

   Heat 2 tablespoons of achiote oil in a large pot or Dutch oven over medium heat, then add 1 chopped white onion, 3 minced garlic cloves, and 1/2 finely diced green bell pepper, sautéing for 5 minutes until softened.

3. 3

   Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, cooking for 1 minute until fragrant.

4. 4

   Add 0.25 cup of creamy peanut butter and whisk continuously for 2 minutes to dissolve it into the aromatics, ensuring it does not stick to the bottom of the pot.

5. 5

   Pour in 4 cups of vegetable broth, bring the mixture to a gentle simmer, then add the diced 500 grams of potatoes and carefully place the tempeh slices into the simmering liquid.

6. 6

   Cover the pot and gently poach the tempeh and potatoes for 20-25 minutes, or until the potatoes are fork-tender and the tempeh has absorbed the rich flavors, stirring gently every 5-7 minutes.

7. 7

   Remove the pot from the heat and stir in 0.25 cup of freshly chopped cilantro and the juice of 1 lime before serving the Estofado de Tempeh Ecuatoriano warm.