While adobo can refer to several things, here we are drawing inspiration from the Filipino dish of stewed meat marinated in a vinegar mixture. Tempeh, fermented soybeans formed into a cake, substitutes for the meat here and provides a rich and hearty plant-based way to enjoy adobo.
1 bunch Swiss chard, stems chopped and leaves thinly sliced
2 cups cooked whole grain such as brown rice or quinoa
Place a steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 30 minutes. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1-inch chunks.
In a medium bowl, whisk together vinegar, tamari, garlic and jalapeño to make the marinade. Add bay leaf and cooled tempeh. Cover and chill at least 2 hours or overnight.
Heat a large skillet over medium-high heat. Remove bay leaf from marinade and discard. Add tempeh and remaining marinade to skillet and simmer 3 to 5 minutes or until heated through. Stir in chard, cover and cook about 5 minutes more or until chard is wilted, stirring occasionally. Serve over rice or quinoa.
Per Serving:340 calories (120 from fat), 13g total fat, 2.5g saturated fat, 560mg sodium, 33g carbohydrates, (3 g dietary fiber, 1g sugar), 25g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.