This recipe is almost exactly the recipe in Peter Berley and Melissa Clark’s Fresh Food Fast: deliciously seasonal vegetarian meals in under an hour. You can serve this with the grain and vegetable of your choice. The lemony charmoula is excellent on top of these!
- 1/2 c olive oil, divided
- 1/3 c fresh squeezed lemon juice
- 4 garlic cloves
- 2 1/2 tsp salt
- 2 tsp sweet pakrika (i used smoked, yum!)
- 2 tsp cumin seeds
- 1 tsp coriander seed
- 1/8 tsp cayenne pepper
- 1 lb tempeh of your choice, cut into 1″ squares
Prepare charmoula by grinding the spices and mixing 1/4 c oil and everything else besides the tempeh together.
coat pan with 1/4 c oil and arrange the tempeh in a single layer. Toast over high heat. Flip and and pour charmoula over top. Bring to boil and reduce heat to simmer 15 min. There should be some sauce (1/c cup?) left that you can spoon over the grain/vegetable. Add water if necessary.