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Tempeh alla curcuma

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This recipe is another easy 'go-to' when I don't know what to do. It's easy to make, it's high in protein and in takes little time to prepare. Also, fun fact! I initially used to make it with only turmeric, and then I learned that paprika is often used to tune down the flavor of turmeric, and at the same time leave everything very tasty!

Ingredients (2 people)#

  • Tempeh: 200 gr
  • Onion: 1 small size
  • Tumeric: 1 generous tsp
  • Paprika (not smoked): 0.5 tsp
  • Water: 130 ml
  • White flour (not strong / manitoba): 1 generous tsp
  • Olive oil: 1-2 tbsp
  • Salt to taste

Method#

  1. Put the oil in a pan and saute the onion cut down in small stripes
  2. Leave it there to soften down for a few minutes, putting a lid on top of the pan
  3. In the meantime, cut the tempeh into small pieces (1cm cube more or less), and put it in the pan with the onion
  4. Add turmeric and paprika to the pan and stir for a couple of minutes to let it season well
  5. In the meantime, prepare a little bowl of water, put the flour inside the water and whisk until the lumps are dissolved and it becomes a sort of white water
  6. Pour this mixture into the pan and mix well, until the liquid thickens around the tempeh pieces
  7. Add salt to taste, because with the water it will be a little bland, so taste it to see how much salt you want. And then it's ready!

Tips#

Eat it with some salad or other vegetables on the side. Sometimes we eat it with spinach, which we put inside the pan with the whole tempeh and tumeric mix - it's quite a nice combination!