Quick dinners don’t have to be boring—or bland. Enter these broiled tempeh strips with hemp-pineapple salsa, your new go-to for a protein-packed vegan meal that tastes as good as it makes you feel. In just 20 minutes, smoky golden tempeh pairs up with a salsa that’s bursting with crunch, spice, and juicy pineapple sweetness. The hemp oil adds healthy fats, while turmeric and lime bring in an energizing kick of flavor. Whether you’re powering through a busy weeknight or looking to impress friends with something fresh and different, this recipe checks all the boxes: fast, nourishing, and deliciously bold.

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Servings 0

Ingredients

Hemp-Pineapple Salsa

• 1 tsp lime zest
• 1 lime (juice)
• 1 tbsp hemp oil
• ½ tsp freshly ground black pepper
• ½ tsp ground turmeric
• ¼ tsp smoked sea salt
• 1 tbsp raw honey
• 1 cup shredded red or green cabbage
• 1 cup chopped fresh pineapple
• 3 tbsp chopped fresh cilantro
• 1 jalapeño or serrano pepper (finely minced)
• ¼ large red onion

Tempeh

• 1 lb organic tempeh (cut into 1-inch strips)
• 2 tbsp toasted sesame oil

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Instructions

• Preheat the oven to broil.
• Make the salsa: In a small bowl, whisk together lime zest, lime juice, hemp oil, pepper, turmeric, salt, and honey.
• In a medium bowl, combine cabbage, pineapple, cilantro, jalapeño, and onion. Pour the dressing over and toss to coat evenly.
• Arrange tempeh strips on a baking sheet and brush with sesame oil. Broil for about 10 minutes, or until golden brown and firm.
• Top the broiled tempeh with the fresh salsa and serve immediately.