Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of tempeh firmly to remove excess moisture, then cut it into 2 cm cubes.

2. 2

   Heat 2 tablespoons of dendê oil in a large pot or Dutch oven over medium heat, then add 1 medium chopped onion and 4 cloves of minced garlic and sauté until fragrant for 3 minutes.

3. 3

   Stir in 1 medium chopped red bell pepper, 1 medium chopped yellow bell pepper, and the tempeh cubes, cooking for 5 minutes until vegetables begin to soften slightly.

4. 4

   Add 2 large diced tomatoes, 400 ml of full-fat coconut milk, 1 cup of vegetable broth, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot, stirring well to combine.

5. 5

   Bring the mixture to a gentle simmer, then reduce heat to low, cover the pot, and cook for 25 minutes, allowing the flavors to meld and the tempeh to absorb the liquid.

6. 6

   Remove the pot from heat, stir in 0.5 cup of fresh chopped cilantro and the juice of 1 whole lime before serving.