Tempeh is an amazing vegan protein source, but there aren’t a lot of tempeh recipes. This is an Indian-inspired vegan adaptation of a saag recipe that uses tempeh as the protein source. It makes a restaurant-worthy vegan dish with a great protein content and a generous serving of spinach. The coconut milk lends creaminess and richness. Prep is simple and the dish comes together quickly.
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- Kosher salt
- Freshly ground black pepper
- 2x227g packages of plain tempeh, cut into 1/2-inch cubes
- 2 Tbs coconut or other vegetable oil; more as needed
- 1 large yellow onion, chopped
- 1 2-inch piece ginger, minced
- 20 oz. frozen chopped spinach, thawed and lightly squeezed of excess liquid
- 2 cups coconut milk, well shaken
- 1 tsp garlic powder
- 1 tsp sriracha sauce or red chilli flakes
- 1/2 cup chopped fresh cilantro
- In a medium bowl, combine the spices, 1 tsp kosher salt and several grinds of black pepper. Add the diced tempeh and stir to coat.
- Put the oil in a large skillet over medium heat. Add the tempeh (and any spices remaining in the bowl) and cook, stirring frequently, until the tempeh is nicely browned, about 5-8 minutes. Do not let the spices burn. Transfer to a plate.
- Add more oil to the pan as needed, and cook the onion until golden brown.
- Add the ginger and cook for 1 minute, stirring occasionally.
- Add the spinach, coconut milk, garlic powder and sriracha sauce and bring to a boil.
- Add tempeh. Reduce heat and simmer for 5-10 minutes.
- Season to taste with additional salt and pepper.
- Serve over rice.
Once you’ve tried this tempeh recipe, let us know what you think! And share your other favourite tempeh recipes in the comments below.