While technically requiring two pots, we think you'll still enjoy this simple baked casserole. The tempeh is tossed with garlic, shallot and tamari and briefly sautéed in olive oil for optimum flavor before combining with jasmine rice. Serve with sautéed spinach or broccoli for added color and flavor.
- 2 (8-ounce) packages tempeh, any flavor
- 2 cloves garlic finely chopped
- 1 large shallot finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tamari
- 1/4 teaspoon ground black pepper
- 1 cup jasmine rice
Preheat the oven to 400°F. Cut tempeh into bite-size pieces, about 1-inch cubes. Mix in a bowl with garlic, shallot, tamari and pepper.
Place tempeh, rice, and 1 3/4 cup boiling water in a deep baking dish or a 9x13-inch pan. Cover tightly with foil or a tight fitting lid and bake until the liquid is absorbed and the rice is fully cooked, about 30 minutes.
Per serving: 380 calories (180 from fat), 20g total fat, 5g saturated fat, 0mg cholesterol, 420mg sodium, 31g carbohydrates (0g dietary fiber, 0g sugar), 23g 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.
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