Adapted from Susan Baldassano

| Yield: 4 | Time: 35 minutes |

Ingredients

1 8-ounce package tempeh

coconut or avocado oil

Marinade:

1 tablespoon soy sauce

2 tablespoons sesame oil

3 tablespoons soy sauce

1 large lime or lemon, juiced (about 2 tablespoons)

2 teaspoons maple syrup

Curry Sauce:

1 medium yellow onion, chopped

1 15 oz. can pureed pumpkin (unsweetened)

1 tablespoon coconut oil or avocado oil

1 13.5 oz can coconut milk

3 tablespoons curry powder

1/2 tsp of sea salt

Optional but recommended for serving:

2 tablespoons chopped cilantro

Cooked grain

Fresh lime

Preparation

Slice tempeh in half crosswise on the diagonal. Cut tempeh diagonally into 12 slices, each 1/8 inch thick.

Place tempeh in small pan or pot with an inch or two of water. Cover and bring to a boil. Lower heat and simmer for 5 minutes to steam.

Combine marinade ingredients in a medium container or dish. Transfer tempeh to container with marinade ingredients. Let sit for 1 hour or overnight.

In a medium skillet, heat coconut oil over medium-high heat until it shimmers. Brown the tempeh on both sides, and transfer to paper towels to drain. Optional, keep tempeh slices warm in 200 degree oven while you prepare sauce.

In small saucepan over medium heat, add a drizzle of oil and sauté the onion for a few minutes until soft and golden. Next add in the curry powder and cook for about 2 minutes until fragrant. Then pour in pumpkin and coconut milk and salt. Simmer on low for about 5 minutes. Blend using immersion blender or in a blender. Season with salt to taste. Makes 3.5 - 4 cups of sauce that you can store in fridge for up to a week. ⁣

Pour sauce over tempeh right before serving. Serve with rice or quinoa, cilantro and a squeeze of lime juice if desired.

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