Tempeh Rice Skillet
Tempeh browned hard in a skillet, then simmered with rice, coconut aminos, and cabbage. One pan, weighable portions, and enough protein to hold a lifting day.
Ingredients
- 1 tablespoon olive oil
- 8 ounces tempeh, crumbled or sliced thin
- 1 small onion, diced
- 2 cups shredded cabbage
- 2 garlic cloves, minced
- 1 cup rinsed white rice
- 2 cups water
- 2 tablespoons coconut aminos or soy sauce
- 1 teaspoon smoked paprika
- ½ teaspoon salt, plus more to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley or dill
Instructions
Heat the oil in a wide skillet with a lid. Brown the tempeh on both sides until the edges crisp, 6 to 8 minutes. Set aside.
Add the onion and cabbage to the same pan. Cook until the cabbage wilts and the onion softens, 5 minutes. Add the garlic for the last 30 seconds.
Stir in the rice, water, coconut aminos, paprika, salt, and the tempeh. Bring to a boil.
Cover, drop the heat to low, and cook 16 to 18 minutes until the rice is tender. Rest 5 minutes off the heat.
Fluff, taste for salt, and finish with herbs.
Notes
Orthodox fasting: tempeh is fermented soybean and is permitted. Check the label for no dairy cultures. On oil-free days dry-brown the tempeh in a hot pan, then add a splash of water so it does not stick. Serve with extra cabbage or a side of sauerkraut.
Nutrition
- Servings
- 2
- Calories
- about 560
- Protein
- about 32 g
- Carbs
- about 70 g