It seems I’m all about tempeh these days.

Last week we were making Butternut Squash Lasagna with tempeh scramble, today it’s Thai Basil Tempeh! It’s chewy, slightly sweet and sour, and topped with a fresh persimmon and avocado salsa. Let’s do it!

While this recipe is super easy, it yields a dish that is loaded with different textures and flavors. This is a must-try!

It starts with the salsa. I went with finely diced persimmon combined with avocado, some lime juice for freshness, a tiny drizzle of olive oil, and a pinch of chili for a subtle kick. I don’t recommend using ripe persimmon, use the harder ones for a nice crunch. Not a fan of persimmon? I’m sure mango would make a great substitute!

Next, we have the tempeh that is sautéed with shallots, garlic, and ginger. Once the tempeh is starting to brown, you add the sauce that is salty, sweet, and fresh. It’s a very simple sauce that consists of soy sauce combined with lime juice and coconut sugar.

Finally, we add basil leaves and stir to combine. If you have never heard of it, Thai basil is stronger than regular basil and has an anise/fennel flavor. I wouldn’t recommend using regular basil here as you won’t get the same flavor. Thai basil is available at Asian stores so you shouldn’t have trouble finding it.

Serve the Thai basil tempeh on a bed of rice and top with the persimmon salsa!

This recipe has been a hit here, even to those who usually don’t like tempeh. It’s definitely going to become a regular! Hope you will like this one too!

Let me know in the comments if you try this recipe!

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