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 donโt 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 ๐๐ก๐ฌ๐๐ฎ๐จ ๐๐๐ซ๐ ๐๐ฃ ๐ฉ๐๐ ๐๐ง๐๐๐๐ 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 sautรฉed asparagus and cauliflower rice! But regular rice or even fresh spinach is great too! ๐๐๐๐๐๐๐ ๐๐๐: Double the recipe and freeze half the sauce for a simple dinner when having a #FibroFlare.
Lemon Dill Tempeh
SERVES 4
โฃ
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
2- 8oz packs tempeh, each cut into 4 pieces, then sliced in half (I โค๏ธ @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
๐๐๐ญ๐ก๐จ๐:
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 sautรฉ 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.
