Tempeh and Broccoli Rojo
Tempeh and Broccoli Rojo
By Chef Katie Mae
Makes 2 servings | Ready in 25 minutes| Stores 5 days in fridge
FOR TEMPEH & BROCCOLI
- ½ small onion, diced
- 3 cups broccoli florets
- 1½ cups frozen corn, thawed
- 3 oz tomato paste, no salt added
- 8 oz tempeh, diced
- 1 tablespoon dried oregano
- 1 lime, juiced
- 1 avocado, diced (optional)
- fresh cilantro for garnish
FOR CHILI SAUCE
- 3–6 dried New Mexico chiles (other varieties work as well)
- 2½ cups water
- ½ small onion, chopped
- 1 tablespoon garlic granules
DIRECTIONS
- Add all of the Chili Sauce ingredients to a blender. Blend until smooth. You want the chile skin broken down as much as possible, but there will likely be some chile flakes and that’s ok.
- Place a medium-sized sauté pan or pot over medium heat. Add onion, broccoli and corn and cover with lid. Cook for 3 minutes, stirring occasionally so the vegetables don’t stick to the bottom of the pan.
- Add the Chili Sauce, tomato paste, tempeh, oregano, and lime juice. Once the sauce comes to a boil turn heat down to medium-low and remove the lid. Cook for 10 minutes.
- Remove from heat and stir in avocado. Garnish with cilantro and serve immediately.
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