Coco-Tahini Turmeric Tempeh

Most folks have a strong dislike for plant-based meat alternatives because more times than not, the entree is bland. as. hell! Plant-based meat alternatives are far different than your animal-based dishes. Most times, good quality cuts of meat come with a naturals ene of flavor that only needs to be enhanced. On the other hand, meat alternatives like tempeh or tofu are flavorless to begin with- begging to be submerged in a concoction that will infuse flavor, heat, and flair into every centimeter of it’s capsule.

This Coconut Turmeric Tahini marinade is directly influenced by Yewande Komolafe’s Coconut Fish and Tomato Bake recipe found on the NYT Cooking website. The first time I tried her recipe, I was floored with the recipes richness, flavor, and subtle bits of acidity that made it perfect to indulge during the summer months.

This version uses tahini for a slightly nutty flavor, along with cumin and aleppo pepper to bring some Middle Eastern/North African flair to each bite. Cilantro keeps things bright with its herbaceous quality with a hint of sourness from the lime zest.

This marinade was made with tempeh (and it’s WONDERFUL porous quality- perfect for absorbing the flavors of any marinade) in mind. But, this would work for any tofu, chicken, pork, or fish dish.

Now, all you have to do is grill, sear, or bake this dish. Garnish with a quinoa pico de gallo (see notes), fresh herbs, and enjoy!

Coco-Tahini Turmeric Tempeh

Yield: 4 servings

Time: 30 minutes (+ 3-4 hour marinade time)

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INGREDIENTS

Coco-Tahini Turmeric Marinade

• 1/2 cup canned full-fat coconut milk

• 1/3 cup tahini

• 1-inch piece fresh ginger, peeled and minced

• 2 garlic cloves, finely grated

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon cumin

• 1 teaspoon Aleppo pepper, sub with red pepper flakes

• 1/4 cup maple syrup

• Zest of 1 lime 

• 1/4 cup of lime juice (about 2 limes)

• 1/4 cup chopped cilantro (include the stems as they harness a ton of flavor)

Assembly/Garnishes

• 2 (8-ounce) packages of tempeh, steamed

• coconut or avocado oil, to cook

• 2-3 tablespoons cilantro, for garnish

• quinoa pico de gallo, see notes

DIRECTIONS

To make the marinade:

1. Begin by mincing your garlic and ginger. I prefer to use a grater or mandolin.

2. In a large bowl, mix together the full-fat coconut milk, tahini, minced ginger, minced garlic, turmeric, cumin, Aleppo pepper, maple syrup, lime zest, lime juice, and chopped cilantro.

3. Whisk until combined. The color of the marinade should be similar to that of a mustard yellow. Taste and adjust the salt and pepper seasoning per your preference. Set aside.

To assemble:

1. This marinade works well with tempeh as this plant-based meat alternative is porous as heck, meaning that each piece will absorb all of the flavors that this nutty, rich, and spiced marinade has to offer. Although, this marinade would work beautifully for some chicken thighs, salmon, or another flakey fish.

2. If using tempeh, unwrap each piece and steam it. This will help remove any bitterness that is often associated with raw or uncooked tempeh. Once steamed, slice the tempeh into triangles (or squares or circles or any other shape your heart desires).

3. Add the tempeh to the marinade. Make sure that every piece is coated and well submerged in the mixture. Cover and set aside for at least 1 hour (preferably 3-4 or overnight)

4. Once marinated, heat about 2 tablespoons of avocado or coconut oil in a skillet over medium heat. Be sure to use an oil that has a high smoke point to avoid smoking up your house (and being THAT neighbor with the noisy fire alarm)

5. Add the marinated tempeh 7-8 pieces at a time, depending on the size of your skillet. Do not overcrowd the pan as this will make it difficult for each piece to crisp up. Flip on both sides until golden and set aside on a paper-lined plate. RESERVE THE MARINADE!

6. Once cooked and cooled, using a silicone brush, brush on the remaining marinade on both sides. If you do not have a silicone brush, you can alternatively coat each piece by lightly dipping it in the marinade.

7. Plate and garnish with quinoa “Pico de Gallo” and freshly chopped cilantro.

8. Share and dive in!

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NOTES

Quinoa Pico de Gallo

Ingredients

• 1/2 cup cherry tomatoes, diced

• 1/4 cup chopped cilantro

• 1/2 red onion, diced

• 1/4 cup of quinoa

• 1/2 tablespoon Aleppo red pepper flakes, sub with red pepper flakes

• 1/2 teaspoon cumin

• Zest of 1 lime

• Juice of one lime

• 2-3 tablespoons olive oil

• Salt/pepper, to taste

Directions

1. Begin by cooking your quinoa. I prefer to use a white quinoa as it tends to be a bit fluffier than multi-color quinoa. Although, if you prefer a more coarse, textured quinoa, mixed quinoa would be your best choice.

2. Dice your tomatoes and red onions. Chop your cilantro.

3. To a bowl, add the diced tomatoes, diced red onion, chopped cilantro, and quinoa. Zest your lime and add the juice of 1 lime.

4. Add the aleppo pepper flakes, cumin, olive oil. Season with salt and pepper, to taste. Mix until everything is combined and evenly coated.

5. Adjust the seasoning per your liking. Add more lime juice if you need more acidity, add more cumin for depth of flavor, add more aleppo pepper for heat, and salt if needed.

6. Garnish over your tempeh, chicken, grain bowls, or eggs.