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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Spicy Tempeh and Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions