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Home » vegan » Tomato and Tempeh Skillet Over Quinoa

Tomato and Tempeh Skillet Over Quinoa

Published: May 30, 2017 · Modified: Aug 14, 2020 by Cooking Chat · This post may contain affiliate links

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Tomato and Tempeh Skillet Over Quinoa is an easy, flavorful vegan recipe that can be on your plate in under 30 minutes. Save this for the next time you are looking for a quick, healthy meal!

Tomato and Tempeh Skillet is a quick and flavorful vegan recipe making good use of the cured soybean product.

Tempeh is a plant based protein source that has a nutty flavor, making it option for vegetarian entrees. Today we feature the cured soybean product in a new recipe, Tomato and Tempeh Skillet Over Quinoa.

I’ve had a package of tempeh sitting in the fridge for a few weeks, and it was time to put it to use. I recalled that tempeh combined well with tomato in this Meatless “Meat” Sauce recipe, so figured I’d put tomato and tempeh together again. Cooked with some onion and bell pepper, plus some Italian seasoning, the tomato and tempeh combo came out very tasty once again.

tomato and tempeh skillet

This tomato and tempeh skillet gets served over quinoa for an extra boost of nutrients, and it also makes this a very substantial entree. As given in the instructions, this is a vegan recipe. It tasted great the first night in this vegan version. I did sprinkle a bit of feta cheese on top when re-heating the leftovers, and that was a nice addition if you are so inclined.

Wine Pairing for Tomato and Tempeh Skillet

The first night we had the tomato and tempeh skillet, I opened a bottle of 2016 Estandon Côtes de Provence Rosé ($15). This is a classic rosé from this region, made from a blend of Grenache, Cinsault, Syrah and Rolle (what they call Vermentino in the region).  Melon and peach fruit, a pretty good pairing for the tomato and tempeh skillet.

Estandon rose wine paired with tomato and tempeh skillet

When heating up the leftover tomato and tempeh skillet for a 2nd meal, we paired the dish with the 2013 Parducci Merlot ($12, 13.5 % ABV). This smooth drinking Merlot is a very good bargain, and paired well with the tomato and tempeh skillet. The feta cheese created a nice bridge for the red wine.

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Tomato and Tempeh Skillet Over Quinoa

Print Recipe

★★★★★

5 from 1 reviews

Tempeh cooked with onions, peppers and tomatoes. Served over quinoa for a nutrient rich, vegan meal.

  • Author: Cooking Chat
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Main
  • Cuisine: Vegan

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 yellow bell pepper, chopped (other colored peppers are fine)
  • 2 cloves garlic, minced
  • 8 ozs tempeh, broken into bite sized pieces
  • 14.5 oz can diced tomatoes
  • ½ tsp dried basil
  • ¼ tsp marjoram
  • 1 tsp fresh parsley, chopped
  • 6 olives, sliced

Instructions

  1. Start the quinoa. Heat the water to boiling, stir in the quinoa. Reduce heat to medium low, and simmer covered for 16 to 20 minutes until the water is absorbed. When the quinoa is done, remove heat, stir with a fork, then cover.
  2. As the quinoa cooks, heat the olive oil in a large skillet on medium heat. Add the onions, sauté for 5 minutes.
  3. Add the bell pepper to the skillet, cook for another 4 minutes. Add the garlic, cook for another minute.
  4. Stir in the tempeh, followed by the tomatoes. Add the basil, marjoram and parsley, stir to combine.
  5. Simmer the tempeh and tomato mixture for about 10 minutes stirring occasionally. Add the olives at the end of cooking time.
  6. Plate a scoop of the quinoa. Scoop a portion of the the tempeh and tomato mixture onto the quinoa. Repeat for the other portions and enjoy!

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Reader Interactions

Comments

  1. Lindsay Cotter

    June 01, 2017 at 7:41 am

    Keeping this one on my must make list! Love how quick and easy of a dinner this Tomato and Tempeh Skillet is! Sitting down to this for dinner after a hectic day just says comfort food winner to me! Beautiful wine pairing too! Of course, sipping on a glass during dinner seals the deal for me!

    Reply
    • Cooking Chat

      June 02, 2017 at 5:30 am

      Thanks Lindsay! Yes, the wine definitely enhances the cooking and eating!

      Reply
  2. Annie @ Annie's Noms

    June 01, 2017 at 7:43 am

    I’ve never tried tempeh, but now I’m intrigued because this looks so colourful and delicious!

    Reply
    • Cooking Chat

      June 02, 2017 at 5:29 am

      Tempeh is definitely worth a try!

      Reply
  3. Megan | Strawberry Blondie Kitchen

    June 01, 2017 at 9:05 am

    This skillet sounds absolutely perfect for a summers night. It’s nice to come home from work and prepare a quick skillet the entire family will l0ve and devour!

    Reply
  4. Bintu

    June 01, 2017 at 9:22 am

    Quinoa is so healthy but can be a bit boring. You have made it look delicious here with the lovely herbs and pepppers

    ★★★★★

    Reply
    • Cooking Chat

      June 02, 2017 at 5:29 am

      Yes, I definitely try to serve quinoa with some flavorful items. Agreed on its own not very flavorful.

      Reply
  5. ASAP Bars

    September 09, 2019 at 2:51 am

    very healthy recipe

    Reply

Trackbacks

  1. Tomato and Tempeh Skillet - Yum Goggle says:
    May 31, 2017 at 6:31 pm

    […] GET THE RECIPE […]

    Reply
  2. June Wine Values: 5 Picks To Get Ready for Summer | Cooking Chat says:
    June 6, 2017 at 5:47 am

    […] (what they call Vermentino in the region).  Melon and peach fruit, a pretty good pairing for our tomato and tempeh skillet. I would anticipate this rosé would also be a good choice for grilled […]

    Reply

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Hi there! I'm David. I love creating tasty, (mostly) healthy recipes, finding great wine pairings, and sharing good food with family and friends. learn more about me!

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