Father’s Day: Chipotle Chile-Rubbed Southwest Tempeh

Father’s Day: Chipotle Chile-Rubbed Southwest Tempeh

Try this recipe for Father’s Day: Chipotle Chile-Rubbed Southwest Tempeh, which has a little heat for the start of summer to boot. Find this and other hot recipes available in The 30-Minute Vegan.

Stew tempeh with carrots, leeks and soy sauce in a bowl
Serve with vegan sour cream on a bed of quinoa or rice, as part of Mexican fiesta night, or use as a filling for burritos.

Serves 6

  • 3 chipotle peppers, seeded
  • 3 tablespoons olive oil
  • 1 cup water
  • 2 limes, juiced
  • 4 garlic cloves, pressed or minced
  • 3 tablespoons soy sauce
  • 1 (6 oz ) can tomato paste (optional but recommended)
  • 1 pound tempeh
  • 2 teaspoons chile powder, chipotle if possible
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Pinch of cayenne
  • 1 small yellow onion, sliced
  • 2 large tomatoes, sliced
  • 3 tablespoons minced fresh cilantro

1. Preheat the oven to 425 degrees F. If using dried chipotle peppers, soak in warm water for 10 minutes. In a large casserole dish, combine the olive oil, water, lime juice, garlic, soy sauce, and tomato paste, if using, and mix well.

2. Slice the tempeh into thin cutlets and place in the mixture. Allow to marinate for 5 minutes, flipping occasionally. Combine the chile powder, cumin, cinnamon, and cayenne in a small bowl, and sprinkle it over the cutlets, rubbing it in evenly to coat.

3. Place the onion, tomatoes, and chipotles on top of the tempeh and bake for 15 to 18 minutes. Remove from oven, top with cilantro, and serve warm.