Pan Seared Tempeh with Lime, Coconut Milk and Avocado Dressing

I am becoming a Tempeh Aficionado. A few weeks ago I barely knew what it was and now it is one of my favorite things to cook with. Not only is the taste and texture great, I also love how easy it is to whip up a quick meal. I had some leftover Soy Tempeh in the fridge from the Tempeh Bacon I made last week. I sliced it into filets, marinated it with a little lime and soy sauce, pan seared it with some coconut milk and then served it over black beans with an avocado dressing. Delicious and ready in no time at all. I had (or at least I thought I had) a can of black beans in the pantry and I also had two ripe avocados. It turned out, I had some Amy's Organic Black Bean Vegetable Soup not black beans, but it worked out just the same!

 

 

 

Prep Time: 10 Min

Cook Time: 15 Min

 

Ingredients

 

- 1 package of Organic Tempeh (be sure to buy organic because soy is one of the top GMO foods!)

- Lime Juice

- 1/4 cup Soy Sauce

- 1 cup of water

- 2 avocados

- 1/4 cup cider vinegar

- 1 can of coconut milk

- 1 garlic clove, minced

- 1/4 cup of onions, chopped

- 1 can of black beans

- salt/pepper to taste

 

Directions

 

- Slice your Tempeh in half, then slice in half again, cutting lengthwise from the side, so that you have 4 filets about 1/2 inch thick.

- In a bowl or pan, marinate the tempeh with a squeeze of lime juice, soy sauce and water. For about 5 minutes.

- Scoop out the flesh of one avocado into a bowl. Slice the other and set aside for topping.

- In the bowl with avocado, add cider vinegar, a squeeze of lime juice, salt/pepper and 1/4 cup of coconut milk. Mash and then whisk together until you reach a slightly thick dressing consistency. You can also put all ingredients in a blender and puree if you prefer. If the avocado mixture is too thick you can add more coconut milk. Set aside.

- In a small pan, heat up black beans, let simmer on low.

- Meanwhile, in a saute pan, saute garlic and onions with a little olive oil until tender. Add half of the coconut milk and bring to a low boil then reduce.

- Add the tempeh to the pan with the coconut milk. Saute for about ten minutes on medium heat, turning at least once, until slightly golden and coconut milk is reduced.

 

 

- Once tempeh is seared, plate it over black beans and top with the onions, sliced avocado and drizzle with avocado dressing. Enjoy!