• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Tempeh Adobo

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 8 oz Tempeh; preferably mixed
  • -grain
  • 3 tb Fresh lime juice
  • 2 tb Olive oil
  • 2 tb Soy sauce
  • 1 tb Mild chili powder
  • 2 lg Garlic cloves; minced
  • 1 1/2 ts Oregano
  • 1 ts Cumin
  • 1 ts Chipotle in adobo; pureed


1. Cut the tempeh into 3 equal pieces crosswise. Cut each pieces in half
horizontally to create a total of 6 thin slabs.

2. Spoon the remaining ingredients into a 1-quart zip-loc bag or lidded
container. Mix well. Add the tempeh, seal, and shake gently to coat the
pieces. Marinate at room temperature for 1 hour or refrigerate overnight,
shaking gently from time to time.

3. Gently transfer the tempeh to a large nonstick skillet. Set over high
heat until the tempeh sizzles. Cover, reduce the heat to low, and cook for
3 minutes. Flip the tempeh over, cover, and cook an additional 3 minutes.
Uncover and saute over medium-high heat, flipping the tempeh as needed,
until the slabs are browned and crusty on both sides.

Serves 2 or 3.


Cut the browned tempeh into 1/4-inch dice. Eight ounces of tempeh yields
2 1/4 cups nuggets.

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