Spicy Tempeh and Corn Salsa Recipe

Name: Spicy Tempeh and Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raw sunflower seeds (2 3/4 oz.); 2 Tbs. olive oil; 8 oz. tempeh, crumbled (2 cups); 1 1/2 Tbs. cumin seeds; 2 tsp. salt; 1/2 cup vegetable broth or water; 4 medium cloves garlic, minced; 2 large red onions, diced; 2 medium red bell peppers, diced; 2 stalks celery, diced; 2 Tbs. seeded, minced jalapeno pepper (1 1/2 medium); 2 Tbs. smoked dulse flakes; 3 cups fresh corn (from 6 ears) or frozen corn; 2 cups diced tomatoes (1 1/2 large); 2 cups coarsely chopped fresh cilantro

Servings: persons

1/2 cup raw sunflower seeds (2 3/4 oz.)
2 Tbs. olive oil
8 oz. tempeh, crumbled (2 cups)
1 1/2 Tbs. cumin seeds
2 tsp. salt
1/2 cup vegetable broth or water
4 medium cloves garlic, minced
2 large red onions, diced
2 medium red bell peppers, diced
2 stalks celery, diced
2 Tbs. seeded, minced jalapeno pepper (1 1/2 medium)
2 Tbs. smoked dulse flakes
3 cups fresh corn (from 6 ears) or frozen corn
2 cups diced tomatoes (1 1/2 large)
2 cups coarsely chopped fresh cilantro

1
In dry wok, cook sunflower seeds over medium heat, stirring often, until lightly toasted, about 3 minutes.
2
Transfer to plate and set aside.
3
Set wok over high heat and add 1 tablespoon oil.
4
Add tempeh and stir-fry 1 minute.
5
Add cumin and 1 teaspoon salt and stir-fry 2 minutes.
6
Add broth and bring to a boil.
7
Reduce heat to low and simmer 2 minutes.
8
Transfer to medium bowl and set aside.
9
Return wok to high heat and add remaining 1 tablespoon oil.
10
Add garlic, onions, bell peppers, celery, jalapeno and remaining 1 teaspoon salt and stir-fry 2 minutes.
11
Reduce heat to medium and stir in smoked dulse flakes, then corn.
12
Cover and cook 2 minutes.
13
Add tomatoes and cilantro and stir-fry 1 minute.
14
Add reserved tempeh mixture and cook, stirring, 1 minute.
15
Toss in toasted sunflower seeds, stir well and serve hot.

1139

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup raw sunflower seeds (2 3/4 oz.), 2 Tbs. olive oil, 8 oz. tempeh, crumbled (2 cups), 1 1/2 Tbs. cumin seeds, and more.

Yes, Spicy Tempeh and Corn Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Tempeh and Corn Salsa

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