Peruvian Green Rice with Crispy Tempeh

Ingredients

• 2 packages (8 oz each) Tempeh
• 2 cups Jasmine Rice
• 1 cup Fresh Cilantro
• 2 cups Baby Spinach
• 3 cloves Garlic
• 2 cups Vegetable Broth
• 1 tbsp Ají Amarillo Paste
• 2 tbsp Vegan Mayonnaise
• 2 tbsp Soy Sauce
• 2 whole Lime
• 2 tbsp Vegetable Oil
• 1 tbsp Olive Oil
• Salt
• Black Pepper

Instructions

1. Blend cilantro, baby spinach, and vegetable broth until smooth to make the green liquid.
2. Heat olive oil in a pot over medium heat. Add garlic, stir 30 seconds. Add rice and stir 1 minute to toast. Pour in the green broth. Bring to a boil, reduce heat, cover, and cook 18 minutes. Fluff with a fork.
3. While rice cooks, toss tempeh strips with soy sauce and juice of 1 lime. Heat vegetable oil in a skillet over medium-high heat. Cook tempeh 3–4 minutes per side until golden and crispy.
4. Make the ají cream: stir together vegan mayo, ají amarillo paste, and juice of 1 lime.
5. Divide green rice among plates. Top with crispy tempeh and drizzle with ají amarillo cream.