Blackened Tempeh

Blackened Tempeh Tacos, serving suggestion. Photo by Cindy Thompson, Trimazing.com

This recipe is great in tacos, sandwiches, or on top of a salad!

 

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5 from 1 vote

Blackened Tempeh

Blackened Tempeh is a great addition to salads, sandwiches, and tacos!
Course Dinner, Lunch, Main Course, Salad
Cuisine Cajun, Dairy-free, Gluten-Free
Keyword Cajun, Tempeh, WFPB, WFPBNO
Servings 2
Calories 328.3kcal
Author Cindy Thompson, Trimazing! Health & Lifestyle Coaching

Ingredients

Instructions

  • Slice tempeh crosswise into ¼ inch thick slices and put onto a plate or baking dish.
  • Brush tempeh with water or vegetable broth to just moisten, flip and repeat.
  • Sprinkle liberally with Blackening Seasoning. Flip and repeat. 
  • Heat skillet to medium. Place in prepared strips, half at a time. Allow to  caramelize, adjusting heat as needed so they don’t burn, 2-3 minutes. Add a little water or vegetable stock if they start to stick. Flip and repeat, adding a little water or stock as needed. Flip two more times so both sides are blackened and caramelized.
  • Remove to plate and repeat with remaining slices. Serve as desired.

Notes

This is a great element for dinner as standalone main, in Cajun-Mexican fusion tacos,  wraps, sandwiches, on salads, crumbled into Dirty Rice, Jambalaya, or Gumbo. Very  versatile! 
Store in container in refrigerator 2-3 days. 

Nutrition

Calories: 328.3kcal | Carbohydrates: 16g | Protein: 31.5g | Fat: 18.4g | Saturated Fat: 3.8g | Sodium: 7893.7mg | Potassium: 700.8mg | Calcium: 188.8mg | Iron: 4.6mg

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