Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 400 grams of tempeh into 1-inch cubes and steam it for 10 minutes to remove any bitterness.

2. 2

   In a medium bowl, combine 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of ground ginger, 1 teaspoon of smoked paprika, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to create the spice marinade.

3. 3

   Toss the steamed tempeh cubes thoroughly with the prepared spice marinade until each piece is evenly coated.

4. 4

   Carefully place the marinated tempeh into a vacuum-sealable bag along with 1/4 cup of vegetable broth, seal the bag securely, and then cook in a water bath preheated to 85°C (185°F) for 2 hours.

5. 5

   While the tempeh is cooking, in a large pan, sauté 1 medium finely diced onion and 3 minced garlic cloves in 1 tablespoon of olive oil over medium heat until the onion softens, approximately 5 minutes, then add 1/4 half of thinly sliced preserved lemon rind and 1/2 cup of halved green olives, continuing to sauté for another 2 minutes.

6. 6

   Once the tempeh has finished cooking, remove it from the sous-vide bag, carefully reserving the flavorful liquid, then add the tempeh and the reserved liquid to the pan with the sautéed onion, garlic, preserved lemon, and olives, simmering gently for 5 minutes to allow the flavors to meld together.

7. 7

   Stir in 1/4 cup of chopped fresh cilantro and 1/4 cup of chopped fresh parsley just before serving the aromatic Moroccan Sous-Vide Tempeh Tagine.