Monday, April 30, 2012

Meatless Monday: Blackened Tempeh with Avocado


For the blackened tempeh:
1/2 cup olive oil
8 oz tempeh, cut into 2×2 inch squares, 1/4-1/2 inch thick
1/3 cup Cajun seasoning
1/3 cup lime juice

For the lime sauce:
1/4 cup of light mayonnaise or egg-free mayonnaise substitute
1 ½ teaspoons of lime juice
1 teaspoon of salt

To complete the dish:
1 avocado, cut into cubes


To make the blackened tempeh:
1. Make an assembly line with a bowl containing the remaining ¼ cup of olive oil mixed with the lime juice, a bowl containing the Cajun seasoning, an empty plate for holding and a plate with paper towels for after the tempeh is cooked.
2. Preheat ¼ cup of the olive oil in the pan on medium-high heat.
3. Quickly dip each side of the tempeh in the lime-oil mixture then drench each side in the Cajun seasoning. Put each piece of seasoned tempeh on the holding plate.
4. Once all of tempeh pieces are prepared, take them over to the pan, and fry them for 1 minute on all sides, or until golden or blackened to taste. Remove the completed tempeh with a slotted spoon and set to drain on the paper towels. Dab the cooked tempeh on top with more paper towels to remove any excess oil.

To make the lime sauce:
In a medium sized bowl, whisk together the mayonnaise, lime juice and salt.

To complete the dish:
Place finished tempeh on a clean plate. Garnish each piece with a dab of lime sauce and a cube of avocado on top and enjoy.