Spicy Tempeh Crumble Bowl
Ingredients
The tempeh crumble
-
1
tablespoon
sugar
-
1
tablespoon
sriracha
-
2
tablespoons
tamari or soy sauce
-
3
tablespoons
extra-virgin olive oil
-
2
medium
serrano chiles, seeded and chopped
-
8
pieces
green onions, thinly sliced including green parts
-
8
ounces
tempeh, crumbled
-
3
cloves
well-chopped garlic
-
1
tablespoon
toasted sesame seeds
To serve
-
any / all
cooked whole grain rice
-
to taste
lettuces
-
to taste
chopped cucumber
-
to taste
pickled carrots
-
to taste
avocado
-
to taste
more sriracha
-
to taste
tamari
Instructions
- Combine sugar, sriracha, tamari, and water in a small bowl and set aside.
- In a skillet, warm olive oil over medium-high heat and cook chiles and half of the green onions until softened.
- Add crumbled tempeh and the sriracha mixture, cooking for about ten minutes while breaking the tempeh into smaller pieces.
- Stir in garlic towards the end of cooking and add sesame seeds and remaining green onions.
- Serve warm or at room temperature over rice with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
243
Total fat
17g
Total carbohydrates
12g
Total protein
12g
Sodium
598mg
Cholesterol
0mg
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