This is a go-to meal prep dish of mine that is filling, delicious and surprisingly easy to make.
What is tempeh? Tempeh is a fermented block of soybeans. It comes packaged in a skinny brick shape and you can see all of the soybeans fermented together in a block through the wrapper. You’ll find it in the refrigerated section of most grocery stores in the same place they would have tofu and non-dairy milks and kombucha etc. It can have a bit of a nutty/bitter taste to it if you eat it plain, so I like to cook it in other dishes so it absorbs the flavors of the dish, I’ve cooked it stove top in a pan with some teriyaki sauce, and I’ve also baked it in marinara sauce. I’ve even eaten it burger style with ketchup, tomato, pickles, lettuce and a bun. There are a lot of ways you can enjoy tempeh, and this dish is one of them.
- 2 cups of rice (uncooked)
- 4 cups of water
- 2 packages of tempeh
- 2 cups of cherry tomatoes, halved
- sea salt, black pepper, turmeric, rosemary, basil (to season the rice)
- hot sauce (optional)
Cook rice according to instructions on package. For mine, using a large pot, I brought 4 cups of water to a boil and added in 2 cups of rice. Cover pot and reduce heat to low and let cook for 45 mins to an hour (or however long it says on your package of rice), stirring occasionally until rice is cooked. Add in salt, pepper and seasonings to taste.
Chop tempeh into 1″ cubes. Add to rice and stir for a few minutes until tempeh is warm.
Scoop into a bowl, top with hot sauce (optional) and enjoy! It’s warm, filling and packed with plant protein. Once I added the hot sauce, this dish had a total Mexican vibe to it. Add in some cumin, chili powder or taco seasoning to really bring out that flavor for a zesty twist on this dish!
When you eat plant based, you get to have more fun with herbs and spices. At least I think so. 🙂