This recipe for Basil Tempeh is a twist on the very popular Thai dish, basil chicken. Basil chicken is a well-loved dish that is a delicious blend of savoury, aromatic, and fresh flavours.
Rather than using chicken, this meal prep uses tempeh as the protein of choice and a delicious meatless replacement. This version still packs all the rich flavours of the famous dish and makes for one yummy meal prep!
Basil Tempeh Star Ingredients: Tempeh, Basil, Rice, Broccoli
Basil Tempeh:
This dish is typically made with ground chicken, but I wanted to make a plant-based version that rivalled the traditional version. Tempeh is the perfect meatless substitute. You still get a delicious protein-packed lunch with the same great basil flavour.
I was able to find a tempeh that was already seasoned with basil. This product is by Henry’s Tempeh, a local Canadian brand. I highly recommend checking them out.
Soak
This step has been a game-changer for me. Soaking the tempeh in boiling water helps remove the bitterness. I placed my two blocks of tempeh in a bowl and covered them with boiling water. Let them sit for about 10 minutes before draining.
Crumble
To make this dish resemble the basil chicken dishes I’ve seen, I decided to turn the tempeh into a crumble. Once the water is drained, use your hands to break up the blocks into small pieces. You can break them up further while cooking.
Basil:
Thai Basil is typically used in this dish but can sometimes be difficult to find. I used regular basil which still works beautifully. While it does lack the aniseed flavour that you’d typically get from Thai basil, regular basil still provides that fresh, sweet peppery flavour that makes this dish popular. Basil is a delicious aromatic that adds a refreshing herbaceous note to every bite.
Rice:
Rice is the perfect fluffy base that pairs so well with the saucy basil tempeh. I love using basmati rice but any type will add the same delicious contrast to the dish.
Broccoli:
As you’ve noticed, I love adding broccoli to all of my meal preps. It’s green, crunchy, and nutrient-rich. Not only does it add a nice vibrant pop of colour to the dish, but it also adds a boost of vitamins to this meal prep dish. I like to steam the broccoli until it turns that bright green. That way it still has a little crunch.
A basil tempeh necessity – the sauce:
While the other ingredients are important stars of this dish, the sauce is what brings the whole dish together. I’m a big sauce person. The more the better. I take sauces very seriously so getting the flavour right for this basil tempeh dish was extremely important.
A combination of miso paste, soy sauce, maple syrup, chili paste and coconut milk make this dish perfectly saucy and flavour-rich. It is the perfect foundation that eventually becomes elevated with the addition of basil.
Ready, Set, Prep!
I decided to pair my basil tempeh with basmati rice and steamed broccoli but you can customize yours however you please. Just add the basil tempeh, rice and broccoli to your meal prep container and top with green onions. You can store your prep for up to 4-5 days.
Whether you want to pair it with different veggies or a different grain such as quinoa, this meal prep will still be delicious. If you end up customizing your prep – I’d love to see how you jazzed it up.
If you enjoy this meal prep, be sure to check out others like it! If you make it, please leave a comment below (it helps others to find the recipe). As always, please feel free to share your creations with me! Be sure to tag me on Instagram or Pinterest so that I can see your yummy dishes!
Basil Tempeh Meal Prep
Ingredients
- 2 250g ea tempeh blocks
- 2 tbsp sesame oil
- 4 garlic cloves minced
- 1 tbsp ginger minced
- 1 red bell pepper diced
- 1/2 cup basil (fresh) chopped
- 1/4 cup cilantro (fresh) chopped
- juice of 1 lime
- 1 broccoli crown (large) chopped
- 1.5 cup rice uncooked
Sauce
- 1 tbsp miso paste
- 1/4 cup soy sauce
- 3 tbsp maple syrup
- 1 tbsp chili paste Sambal Oelek **
- 1/4 cup coconut milk
- 1 tsp arrowroot starch
Instructions
- Place 2 blocks of tempeh in a large bowl and cover with boiling water. Let sit for 10 minutes.
- Cook rice according to package instructions.
- Meanwhile, add 2 tbsp sesame oil to a large skillet over medium heat. Once heated, add in 4 minced garlic cloves and 1 tbsp of minced ginger. Stir until it becomes fragrant and golden. Add the red pepper next and saute until browned.
- Make the sauce by adding 1 tbsp miso paste, ¼ cup soy sauce, 3 tbsp maple syrup, 1 tbsp chili paste, ¼ cup coconut milk and 1 tsp arrowroot starch. Stir to combine.
- Drain water from the tempeh and begin to break up the blocks with your hands creating a crumble. Add the crumble to your pan and mix.
- Pour sauce over the tempeh mixture and cook for 5 minutes. Add basil and cilantro, stirring to mix. Reduce heat.
- Add a few inches of water to a pot and bring to a boil. Add in a steaming basket with broccoli florets and reduce heat. Cover with a lid and let them steam until bright green.
- Pour the juice of one lime over the tempeh mixture and remove from heat.
- Add the basil tempeh, steamed broccoli and rice to your meal prep containers. Sprinkle with green onions and enjoy.
Notes
Heads up: My posts may contain affiliate links. If you buy something through one of those links, I’ll get a small commission. But don’t worry – you won’t pay any extra for that. It just helps support me so I can continue making content for you 💕. Thanks!
We want to hear from you!