Peruvian Quinoa-Crusted Tempeh with Charred Corn & Black Bean Mojo

Ingredients

• 6 oz tempeh block, cut into 3 rectangular slices
• 1/4 cup quinoa (uncooked), finely ground or pulsed in food processor
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1 tbsp fresh lime juice
• 3 tbsp plant-based milk (unsweetened), for coating
• 2 tbsp olive oil, divided for cooking
• 3/4 cup cooked black beans, canned or cooked
• 1/4 cup fresh cilantro, chopped
• 1 whole jalapeño, minced, seeds optional for heat
• 3/4 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, thinly sliced
• 1/3 cup raw cashews (soaked), soaked 15 min, drained
• 1/3 cup water, for cashew crema
• 1 whole garlic clove, minced
• to taste sea salt
• to taste black pepper
• 1 whole lime wedge, for serving

Instructions

1. 1

   Steam tempeh slices for 10 minutes to reduce bitterness, then pat dry with paper towels.

2. 2

   Combine ground quinoa, nutritional yeast, garlic powder, and cumin in a shallow bowl.