Roasted Tempeh with Blackened Seasoning

in Lunch & Dinner


  • 1-2 packages of tempeh
  • Blackened Seasoning mixture: 1 T paprika, 2 tsp dry mustard, 1 tsp garlic granules, 1/2 tsp onion powder, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp dried thyme, salt and pepper to taste
  • 3 mushrooms
  • 1 shallot
  • a handful of spinach

Here’s How:

  1. Cut up tempeh in strips or cubes depending on your preference.
  2. Place in a skillet and cover with water.
  3. Simmer for 10 minutes so the tempeh absorbs the liquid which creates more of a moist texture and taste.
  4. Drain, place in a bowl and sprinkle half of the Blackened Seasoning mixture on tempeh. (Save the other half to use for another meal.)
  5. Drizzle olive oil on the tempeh and roast on a greased cookie sheet for 45 minutes.
  6. When almost done, saut├ęs shallot, mushrooms and spinach, sprinkle with salt and add to tempeh.