Coriander tempeh with tomato-coconut salsa

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Coriander tempeh with tomato-coconut salsa

 

Coriander tempeh with tomato-coconut salsa

Makes 4 servings
Preparation: 20 minutes
Cooking: 20 minutes 

 

 

For the salsa 

1 large tomato, roughly chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
2 tbsp of sliced ​​organic grilled coconut
2 tbsp olive oil
the juice of a lime
1/4 teaspoon cayenne pepper

 

For the tempeh

240g tempeh, divided into 4 triangles 
4 tbsp olive oil
4 tbsp ground coriander
pinch of salt
1 small cauliflower
1 pepper of your choice, seeded and sliced ​​into strips
10 Asparagus tips, trimmed, cut into thirds 

 

 

Preparation

  1. Preheat the madman to 350F.
  2. For the salsa: Combine all the ingredients in a large bowl and mix. Put aside. You can make the salsa the night before.
  3. For the tempeh: Place the tempeh in a baking dish, cover with 2 tbsp of oil, cilantro and salt. Cook, about 10 minutes, until the tempeh is golden and crisp.
  4. For the cauliflower: Break the cauliflower into florets using a small knife. Place in a food processor and pulse until you get small coarse pieces.
  5. In a large skillet heated over medium heat, heat the remaining 2 tbsp of oil. Add the cauliflower, peppers and asparagus. Stir and cook, stirring a few times, until the asparagus is tender, about 5-6 minutes. Season with freshly ground pepper to taste.
  6. Divide the vegetables into 4 plates and top with the tempeh.
  7. Garnish with salsa and serve.

Bon appétit!

 

 

Caroline
President Hippocrate Bio 

 

 

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  • Caroline Bisaillon
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