The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Jalapeño, lime & tomato tempeh with rice
Give in to tempeh-tation – this Mexi remix of Indonesia’s iconic plant protein is irresistible! Our Mexican spice blend works the magic, mingling with a jalapeño and lime dressing to give sizzled onions, pepper, tomatoes and tempeh the time of their life! A heap of rice soaks up every drop.
SWK: Source of fibre
SWK: High protein
Plants 7
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Serving size
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 onion
- 1 pepper
- 200g tempeh (Soya) (Soya Beans, Water, Apple Cider Vinegar, Culture (Rhizopus))
- 140g basmati rice
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g passata (tomatoes, salt, citric acid)
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 592
Protein: 35g
Carbs: 84g
Fat: 13g
Ingredients
- 60g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 2 onion
- 2 pepper
- 400g tempeh (Soya) (Soya Beans, Water, Apple Cider Vinegar, Culture (Rhizopus))
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 280g basmati rice
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 590
Protein: 35g
Carbs: 84g
Fat: 13g
Jalapeño, lime & tomato tempeh with rice
Give in to tempeh-tation – this Mexi remix of Indonesia’s iconic plant protein is irresistible! Our Mexican spice blend works the magic, mingling with a jalapeño and lime dressing to give sizzled onions, pepper, tomatoes and tempeh the time of their life! A heap of rice soaks up every drop.
Cook time:
25 mins
Cuisine:
Mexican
Food group:
Dairy
Allergens: Celery, Soya, Milk
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Chop, chop!
- Peel the onions and dice into large pieces. Deseed the peppers and dice into 2cm squares.
- Cut the tempeh into 2cm cubes.
Sort that sauce
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat.
- Fry the onions, peppers, tempeh and tomatoes for 5 mins, then add the Mexican spice and cook for 1 minute.
- Add the passata, crumble in half the stock cube and pour in 100ml water (use all the stock and 200ml water for 4 portions) and simmer for 3-4 mins.
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Make your dressing
- Meanwhile, finely chop the jalapeños and mix into the yogurt with the juice of half the lime.
- Cut the remaining lime half into wedges. Finely chop the coriander and add half to the yogurt.
Dish up
- Serve the rice with the tempeh and lime wedges. Drizzle on the yogurt and scatter over the remaining coriander.