Baharat Spiced Tempeh
with Carrot Puree & Tzatziki Sauce
- 8 oz tempeh
- 16 oz carrots
- 6 oz curly kale
- 1 tsp ground cumin
- 1 clove garlic
- ¼ oz fresh dill
- 1 cucumber
- 5.3 oz Forager® Project Cashewgurt®
- 1 lemon
- 1 tbsp baharat spice
- 2 tbsp + 1 tsp olive oil*
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Food processor
- Large nonstick skillet
- Baking sheet
Preheat the oven to 450°F. Cut the tempeh into 1 inch cubes. Peel the carrots and chop into 1 inch thick coins. Destem the curly kale and roughly chop the leaves.
Transfer the chopped carrots to a baking sheet and toss with 1 tbsp olive oil, cumin, and a pinch of salt and pepper. Roast until browned in places and tender, about 18 to 22 minutes.
Peel and mince the garlic. Chop the dill fronds. Finely dice the cucumber. Halve the lemon. Add the minced garlic, chopped dill to a medium bowl along with the diced cucumber, juice from just half the lemon, just ¼ cup Cashewgurt, and a pinch of salt and pepper. Stir tzatziki sauce to combine.
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the cubed tempeh and cook until golden brown and crispy, about 4 to 5 minutes. Sprinkle with the baharat spice and a pinch of salt and pepper, cook for 1 more minute. Transfer baharat spiced tempeh to a plate and wipe the skillet clean.
Transfer the roasted carrots to a food processor with 1 tbsp lemon juice, remaining Cashewgurt, and 1 tbsp olive oil. Blend carrot puree until mostly smooth, scraping down the sides as necessary. Taste and adjust seasoning with salt, pepper, and lemon juice. Cut remaining lemon into wedges.
Return the large nonstick skillet to medium-high heat with 1 tsp olive oil. Add the chopped kale and cook until bright green and just wilted. Season with salt and pepper and divide between large plates. Top the baharat tempeh and carrot puree. Dollop with tzatziki sauce. Serve with lemon wedges.