Peruvian Green Rice with Crispy Tempeh

Ingredients

• 2 packages Tempeh
• 2 cups Jasmine Rice
• 1 cup Cilantro
• 2 cups Baby Spinach
• 3 cloves Garlic
• 4 cups Vegetable Broth
• 1 tbsp Ají Amarillo Paste
• 2 tbsp Vegan Mayonnaise
• 2 tbsp Tamari
• 2 whole Lime
• 2 tbsp Vegetable Oil
• 1 tbsp Olive Oil
• 0 Salt
• 0 Black Pepper

1. 1Press tempeh strips between paper towels for 5 minutes to remove excess moisture, then toss with tamari and the juice of 1 lime. Let marinate 10 minutes while you prepare the rice.
2. 2Blend cilantro, baby spinach, and 1 1/2 cups of the vegetable broth until smooth to make the green liquid.
3. 3Heat olive oil in a pot over medium heat. Add garlic and stir 30 seconds. Add rice and stir 1 minute to toast. Pour in the green liquid plus the remaining 2 1/2 cups vegetable broth. Season with a pinch of salt and pepper. Bring to a boil, reduce heat to low, cover, and cook 20 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes, then fluff with a fork.
4. 4While the rice cooks, heat vegetable oil in a skillet over medium-high heat. Add the marinated tempeh strips and cook 3–4 minutes per side until golden and crispy. Season with black pepper.
5. 5Make the ají cream: stir together vegan mayonnaise, ají amarillo paste, and the juice of the remaining lime until smooth.
6. 6Divide the green rice among plates, top with crispy tempeh, and drizzle generously with the ají amarillo cream.