Lemon Dill Tempeh
with Make Ahead Option & Freezer Friendly
Cooking tofu is too much work!
I know tofu can actually be pretty tasty, but I like things that are simple and don’t take an hour to wring out. So I've found that tempeh is an inexpensive and healthy alternative that comes together into a meal quickly.
I also love that I can 𝙖𝙡𝙬𝙖𝙮𝙨 𝙝𝙖𝙫𝙚 𝙞𝙣 𝙩𝙝𝙚 𝙛𝙧𝙞𝙙𝙜𝙚 for last minute meals because it doesn't usually expire for months after buying it. It's a staple in my house.
This tangy tempeh and sauce is so yummy served over sautéed asparagus and cauliflower rice! But regular rice or even fresh spinach is great too! 𝐒𝐏𝐎𝐎𝐍𝐈𝐄 𝐓𝐈𝐏: Double the recipe and freeze half the sauce for a simple dinner when having a #FibroFlare.
Lemon Dill Tempeh
2- 8oz packs tempeh, each cut into 4 pieces, then sliced in half (I ❤️ @lightlifefoods tempeh)
1/2 cup onion, diced
1/2 cup water + @betterthanbouillon (or chicken broth or veg broth for vegan)
1+1/4 cup full fat canned coconut milk
1-2 pinches turmeric (optional)
3 tbsps fresh lemon juice
3-4 tbsp fresh dill, minced
Salt and (white) pepper to taste
1.5 tsp cornstarch
3 tbsp COLD water
In a few tsps of oil, brown each side of the tempeh lightly. Move to a plate.
In the same pan add a few more tsps oil and sauté the onions until translucent and a little browned.
Stir in the water+boullion (or broth of your choice), coconut milk. Add in a pinch at a time of turmeric to get the yellow color you like. Bring to a boil then reduce heat to a simmer and cook 12 mins. It'll still be a little thin.
Stir in lemon juice, dill, and season with S&P and cook 3-4 more mins.
In a small bowl combine cornstarch and COLD water. Stir into sauce and cook until thickened.
Return the tempeh to the sauce until heated through.