LunchDinnerMain Course

Blackened Tempeh Cutlets

Name: Blackened Tempeh Cutlets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 portioner
Cuisine: american
Ingredients: 225 g tempeh cut into 4 equal cutlets; 1 spsk. paprika; 1 tsk. garlic powder; 1 tsk. onion powder; 0,5 tsk. dried oregano; 0,5 tsk. dried thyme; 0,25 tsk. cayenne pepper; 0,5 tsk. black pepper freshly ground; 0,5 tsk. salt; 1 stk. avocado ripe, pitted; 2 spsk. lime juice freshly squeezed; 2 spsk. cilantro chopped; 2 spsk. water; 0,25 tsk. salt; 2 spsk. olive oil

These flavorful blackened tempeh cutlets are pan-seared to perfection with a smoky, spicy crust. Served with a refreshing avocado crema, they make a satisfying and healthy plant-based meal. This recipe is quick to prepare and packed with protein.

En original opskrift af Forkin

Tid i alt: 25 min.
Portioner: 2
Sværhedsgrad: Mellem
Pr. portion: 508 kcal

VeganskVegetariskGlutenfri

Allergenoplysninger: kan indeholde soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

225 gtempeh, cut into 4 equal cutlets
2 spsk.olive oil

blackening spice rub

1 spsk.paprika
1 tsk.garlic powder
1 tsk.onion powder
0,5 tsk.dried oregano
0,5 tsk.dried thyme
0,25 tsk.cayenne pepper
0,5 tsk.black pepper, freshly ground
0,5 tsk.salt

avocado crema

1 stk.avocado, ripe, pitted
2 spsk.lime juice, freshly squeezed
2 spsk.cilantro, chopped
2 spsk.water
0,25 tsk.salt

Udstyr

shallow dish · food processor · blender · knife · cutting board · large non-stick skillet

Fremgangsmåde

Trin for trin

1
Prepare the tempeh by slicing the block into four equal cutlets.
Ca. 2 min.
Kokkens note: You can lightly steam the tempeh for 5 minutes before slicing to reduce bitterness, but it's not essential for this recipe.
2
In a shallow dish, combine the paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt for the blackening spice rub.
Ca. 1 min.
3
Dredge each tempeh cutlet in the spice rub, pressing gently to ensure an even coating on all sides.
Ca. 2 min.
4
To make the avocado crema, combine the avocado, lime juice, cilantro, water, and salt in a small food processor or blender.
Ca. 2 min.
5
Blend until completely smooth and creamy, scraping down the sides as needed.
Ca. 1 min.
Kokkens note: Add a touch more water if you prefer a thinner consistency.
6
Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
Ca. 2 min.
Kokkens note: Ensure the pan is hot before adding the tempeh for a good sear.
7
Carefully place the seasoned tempeh cutlets in the hot skillet.
8
Cook for 3-4 minutes per side, or until a deep, dark crust forms and the tempeh is heated through.
Ca. 8 min.
Kokkens note: Adjust heat if the spices are browning too quickly.
9
Remove the blackened tempeh cutlets from the skillet and serve immediately with the avocado crema.
Kokkens note: These are delicious served with a side of rice, quinoa, or a fresh green salad.

Pr. portion

Næringsindhold

74%Score

Kalorier: 508,3kcal
Protein: 25,1g
Kulhydrat: 29,2g
Fedt: 38,3g
Kostfibre: 8,1g
Sukker: 1,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover tempeh cutlets and avocado crema in separate airtight containers in the refrigerator.

Genopvarmning

Reheat tempeh cutlets in a skillet over medium heat until warmed through. The crema is best served cold.