LunchDinnerMain Course

Blackened Tempeh Cutlets

Name: Blackened Tempeh Cutlets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: american
Ingredients: 225 g tempeh cut into 4 equal cutlets; 1 tbsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp cayenne pepper; 0.5 tsp black pepper freshly ground; 0.5 tsp salt; 1 pcs avocado ripe, pitted; 2 tbsp lime juice freshly squeezed; 2 tbsp cilantro chopped; 2 tbsp water; 0.25 tsp salt; 2 tbsp 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.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Medium
Per serving: 508 kcal

VeganVegetarianGluten-free

Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

225 gtempeh, cut into 4 equal cutlets
2 tbspolive oil

blackening spice rub

1 tbsppaprika
1 tspgarlic powder
1 tsponion powder
0.5 tspdried oregano
0.5 tspdried thyme
0.25 tspcayenne pepper
0.5 tspblack pepper, freshly ground
0.5 tspsalt

avocado crema

1 pcsavocado, ripe, pitted
2 tbsplime juice, freshly squeezed
2 tbspcilantro, chopped
2 tbspwater
0.25 tspsalt

Equipment

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

The method

Step by step

1
Prepare the tempeh by slicing the block into four equal cutlets.
About 2 min
Cook’s 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.
About 1 min
3
Dredge each tempeh cutlet in the spice rub, pressing gently to ensure an even coating on all sides.
About 2 min
4
To make the avocado crema, combine the avocado, lime juice, cilantro, water, and salt in a small food processor or blender.
About 2 min
5
Blend until completely smooth and creamy, scraping down the sides as needed.
About 1 min
Cook’s 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.
About 2 min
Cook’s 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.
About 8 min
Cook’s 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.
Cook’s note: These are delicious served with a side of rice, quinoa, or a fresh green salad.

Per serving

Nutrition

74%Score

Calories: 508.3kcal
Protein: 25.1g
Carbs: 29.2g
Fat: 38.3g
Fibre: 8.1g
Sugar: 1.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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