Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large wok or skillet over medium-high heat.

2. 2

   Add 1 large thinly sliced red onion, 1 thinly sliced red bell pepper, and 1 thinly sliced green bell pepper to the hot oil and stir-fry for 5 minutes until slightly softened.

3. 3

   Stir in 4 minced cloves of garlic, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of ground achiote, cooking for 1 minute until fragrant.

4. 4

   Add 8 ounces of cubed tempeh and 1 sliced ripe plantain to the skillet, stirring to coat with the spices and cooking for another 5-7 minutes until the tempeh begins to brown slightly.

5. 5

   Pour in 1/2 cup of vegetable broth and add 2 diced ripe tomatoes, bringing the mixture to a gentle simmer for 8-10 minutes until the sauce slightly thickens and the plantain is tender.

6. 6

   Remove the skillet from the heat, then stir in 1/4 cup of fresh chopped cilantro and the juice of 1 lime, seasoning with 1 teaspoon of salt and 1/2 teaspoon of black pepper to taste.

7. 7

   Serve the Tempeh Salteado immediately, optionally accompanied by white rice or arepas.