Tempeh and Tomato Nourish Bowl with Chipotle Lime Tahini Sauce
Ingredients
Tempeh and Tomatoes
- 1 block tempeh, cut however you like
- 1/2 cup cherry tomatoes
- 1 cup water
- 1 1/2 tbsp soy sauce (gluten-free if needed or use coconut aminos)
- 1 tsp sazón (e.g., @eatloisa)
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 tbsp maple syrup
- Juice of half a lime
Sauce
- 2 tbsp tahini (@soomfoods)
- 1/4 tsp chipotle powder
- 1/4 tsp garlic powder
- Juice of half a lime
- 1 tsp brown mustard
- Pinch of kosher salt
- 3-4 tbsp water
Preparation
In a bowl, combine all the ingredients for the tempeh and tomatoes (except for the tempeh) and mix well.
Pour the mixture into a pan and bring it up to medium heat.
Add in the tempeh and cherry tomatoes, and wait until the mixture comes to a simmer.
Reduce the heat slightly and cover the pan with a lid. Cook covered for 5 minutes, then remove the lid and stir everything.
Continue cooking and flipping the tempeh pieces occasionally until the liquid is absorbed, and the tempeh starts to brown (use a nonstick pan).
For the Sauce
In a separate bowl, combine all the ingredients for the sauce and stir well.
Adjust the amount of water and salt to your preference, and drizzle the sauce over the bowl or anything you like.