Cajun Tempeh

5.0 (1 reviews)

8-oz. pkg. tempeh
12 oz. fresh salsa
1 cup white wine
1/2 Tbsp. garlic powder
1 cup water
1/2 cup tamari or soy sauce
3 cups flour
1 Tbsp. crushed red pepper flakes
2 Tbsp. cumin
2 Tbsp. herb mix
3 Tbsp. paprika
1 Tbsp. chili powder
Pinch of sea salt and pepper
1/2 tsp. cayenne
1 Tbsp. extra virgin olive oil

• Cut the tempeh into thirds, then cut in half diagonally to form triangles. Cut in half widthwise, like cutting through a cake round when making a layer cake.
• Combine the salsa, wine, garlic powder, water, and tamari in a large bowl. Add the tempeh and let sit for at least 6 hours, preferably overnight.
• Combine the flour, red pepper flakes, cumin, herb mix, paprika, chili powder, salt, pepper, and cayenne in a bowl. Dredge the tempeh, coating completely.
• Heat the olive oil in a pan, preferably a cast-iron skillet, and fry the tempeh.*

*Note: Use extreme caution when working with hot oil. Turn on the exhaust fan or open a window, and keep a lid that can cover the pan nearby.

Makes 2 to 3 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind