This flavour-packed dish is proof that you can get those intense spicy flavours without hours of marinating! Paired with a veggie-packed, totally refreshing curried slaw to balance those spices - it's perfect for a quick lunch at home or on the go.
Seasonal Swaps: Cabbage is more of an autumn/winter veg, so if you’re having trouble getting your hands on some, use kale or another leafy green of your choice instead.
Add smoked paprika, cayenne pepper, garlic powder, thyme, oregano, tamari and salt to a medium bowl and combine well. Coat tempeh in olive oil and coat with spices until all sides are coated. Set aside.
Prepare the Curried Tahini Slaw by combining cabbage, carrot and zucchini in a large bowl. In a separate small bowl, combine tahini, olive oil, vinegar, curry powder and a generous seasoning of salt and pepper. Stir evenly through the cabbage mix. If you’re cooking for one, add half to a bowl for dinner tonight and place remaining half in a container for lunch tomorrow.
Next, heat a medium frying pan over a medium-high heat. Add marinated tempeh to the pan and cook for 3–4 minutes on each side, until spices are fragrant and tempeh has cooked through.
Top Curried Tahini Slaw with the Blackened Cajun Tempeh and sprinkle with sesame seeds, to serve.
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