Late Summer Tempe with Quinoa

This is based loosely on a recipe from

Tempe is an Indonesian food, similar to tofu, but the fermentation process of the whole bean gives it much higher fibre, protein and vitamin content.

Quinoa comes from the Andes. It’s a gluten free grain and a recognised source of manganese, phosphorous, fibre, folate, iron, zinc and magnesium.

Ingredients (Serves 2):

  • Tempe and Quinoa
  • 250g Tempe
  • ½ cup quinoa
  • 1 red onion
  • 1 capsicum
  • 1 courgette
  • 1 corn cob stripped


  • Stir Fry Sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar


  • Sweet Chilli Mayo
  • 4 tablespoons of mayonnaise
  • 4 tablespoon of sweet chilli sauce


  • Sides and Garnish 
  • 2 baby squash
  • 8 baby tomatoes
  • 1 avocado sliced
  • 4 tablespoons of chopped coriander


Preheat the oven to 220 Celcius and place squash (cut into quarters with skin on) and tomatoes in a small dish, drizzled with olive oil, salt and pepper. Cook until soft while preparing the rest of the meal.

In a small disk mix the sweet chilli mayo.

In another small disk mix tempe sauce.

Boil quinoa for 10 minutes. Drain.

In a large oiled hot frying pan brown the onion with the capsicum

  • Turn the pan down low and shave the tempeh into the pan
  • Add the sliced courgette
  • Add the corn
  • Add the stir fry sauce and mix through
  • Add the drained quinoa
  • Season with salt and black pepper to taste

Serve in large flat bowls or plates. Top with roasted tomatoes, slices of avocado, and a large dollop of chilli mayo. Sprinkle with coriander. Place baby squash on the side.

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