Bright citrus and savory tamari bring a clean, tangy-salty flavor to the tempeh. Pan-seared until edges are crisp, the tempeh remains nutty and satisfying, contrasted by sweet-charred bell peppers and fluffy quinoa. A hint of smoked paprika and maple adds warmth while fresh cilantro and lemon lift the finish. Serve this hearty bowl warm for weeknight dinners, pack it cold for lunches, or present it as a centerpiece for casual gatherings.
Ingredients
- Tempeh (14 oz / 400 g), cut into 1/2-inch slices
- Quinoa (1 cup uncooked / 185 g)
- Vegetable broth or water (2 cups / 480 ml)
- Red bell pepper (1 large), sliced
- Orange or yellow bell pepper (1 large), sliced
- Red onion (1 small), thinly sliced
- Garlic (2 cloves), minced
- Fresh lemon juice (2 tablespoons)
- Fresh orange juice (1 tablespoon)
- Tamari or soy sauce (3 tablespoons)
- Maple syrup (1 tablespoon)
- Olive oil (2 tablespoons)
- Smoked paprika (1/2 teaspoon)
- Ground cumin (1/2 teaspoon)
- Salt (3/4 teaspoon)
- Black pepper (1/4 teaspoon)
- Fresh cilantro (1/4 cup chopped) or parsley
- Sesame seeds (1 teaspoon, optional)
Instructions
- Rinse quinoa under cold water, then combine with vegetable broth in a small saucepan. Bring to a boil, reduce to a simmer, cover and cook 15 minutes until liquid is absorbed; fluff with a fork and keep warm.
- Whisk together lemon juice, orange juice, tamari, maple syrup, minced garlic, smoked paprika, ground cumin, olive oil, salt, and black pepper to make the marinade.
- Place tempeh slices in a shallow dish and pour half the marinade over them, turning to coat. Let marinate 10 to 15 minutes while you prep the vegetables.
- Heat a large skillet over medium-high heat. Add a drizzle of oil and sauté sliced peppers and red onion until they develop charred edges and soften, about 6 to 8 minutes. Transfer vegetables to a plate.
- In the same skillet, add a little more oil if needed and arrange marinated tempeh slices in a single layer. Cook 4 to 5 minutes per side until golden and crisp. Pour the reserved marinade into the pan in the last 2 minutes and simmer to glaze the tempeh.
- Slice or roughly chop the cooked tempeh if desired. Return peppers and onions to the skillet to warm for 1 minute with the tempeh, then remove from heat.
- Toss the cooked quinoa with the tempeh and charred vegetables, adjust seasoning with extra lemon or salt if needed, and finish with chopped cilantro and a sprinkle of sesame seeds before serving.
Tips or Variations
- For a hands-off option, bake marinated tempeh at 400°F (200°C) for 18–22 minutes, turning once, instead of pan-searing.
- Swap tempeh for firm tofu or add a handful of toasted nuts for extra crunch; use lime in place of lemon for a sharper citrus note.