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Black Bean Tempeh

A delicious and easy dish featuring tempeh and black beans, bursting with umami flavors and perfect for any family gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegan
Cuisine: Indonesian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package tempeh, diced
  • 1 can black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Gather all your ingredients. Dice the tempeh, chop the onion, and mince the garlic.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  3. Add the minced garlic and sauté for another minute until fragrant.
  4. Add the diced tempeh to the skillet. Cook for about 7-10 minutes, stirring occasionally until golden brown and crispy.
  5. Sprinkle in the cumin, chili powder, salt, and pepper. Stir well to combine.
  6. Gently fold in the black beans, cooking for an additional 5 minutes until everything is heated through.
  7. Remove from heat and garnish with fresh cilantro before serving.

Notes

For variations, consider substituting tempeh with chickpeas or lentils. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.