Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crumbled tempeh cooked like a spiced mince with peas, tomato and lots of spinach.
Equipment: Large frying pan
Measures and names
Ingredients
- 300 g tempeh, crumbled
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 2 tomatoes, chopped
- 100 g frozen peas
- 150 g baby spinach
- 1 tsp garam masala
- Salt
- Lemon wedges, to serve
Method
- Heat the oil in a large frying pan, add the cumin seeds for 30 seconds, then the onion and cook for 5 minutes until golden.
- Add the garlic, ginger and chilli for 1 minute, then the coriander, chilli powder and turmeric for 30 seconds.
- Add the tempeh and cook for 4–5 minutes, stirring, until browned.
- Add the tomatoes, peas and 100 ml water, season with salt and cook for 4 minutes. Stir in the spinach until it wilts.
- Sprinkle over the garam masala and serve with lemon wedges.
Swaps and tips
Crumble the tempeh with your fingers into small pieces so it looks like mince. Good in lettuce cups or with a fried egg on top if you eat eggs.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 23 g | 17 g | 23 g | 467 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
