Spicy Tempeh and Corn Salsa Recipe | Vegetarian Times Skip to main content

Spicy Tempeh and Corn Salsa

This hearty entree is ideal served on its own with rice and beans or as a filling for quesadillas, tacos or burritos. Its Mexican accent comes from cilantro, cumin and jalapeno pepper, and sunflower seeds lend crunch.The dulse flakes lend a nice smoky flavor to the dish.



Ingredient Line: 
½ cup raw sunflower seeds (2 ¾ oz.)
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
8 oz. tempeh, crumbled (2 cups)
Ingredient Line: 
1 ½ Tbs. cumin seeds
Ingredient Line: 
2 tsp. salt
Ingredient Line: 
½ cup vegetable broth or water
Ingredient Line: 
4 medium cloves garlic, minced
Ingredient Line: 
2 large red onions, diced
Ingredient Line: 
2 medium red bell peppers, diced
Ingredient Line: 
2 stalks celery, diced
Ingredient Line: 
2 Tbs. seeded, minced jalapeno pepper (1 ½ medium)
Ingredient Line: 
2 Tbs. smoked dulse flakes
Ingredient Line: 
3 cups fresh corn (from 6 ears) or frozen corn
Ingredient Line: 
2 cups diced tomatoes (1 ½ large)
Ingredient Line: 
2 cups coarsely chopped fresh cilantro


  1. In dry wok, cook sunflower seeds over medium heat, stirring often, until lightly toasted, about 3 minutes. Transfer to plate and set aside.
  2. Set wok over high heat and add 1 tablespoon oil. Add tempeh and stir-fry 1 minute. Add cumin and 1 teaspoon salt and stir-fry 2 minutes. Add broth and bring to a boil. Reduce heat to low and simmer 2 minutes. Transfer to medium bowl and set aside.
  3. Return wok to high heat and add remaining 1 tablespoon oil. Add garlic, onions, bell peppers, celery, jalapeno and remaining 1 teaspoon salt and stir-fry 2 minutes.
  4. Reduce heat to medium and stir in smoked dulse flakes, then corn. Cover and cook 2 minutes.
  5. Add tomatoes and cilantro and stir-fry 1 minute. Add reserved tempeh mixture and cook, stirring, 1 minute. Toss in toasted sunflower seeds, stir well and serve hot.

Nutrition Information: 

14 g
Total Fat: 
15 g
Saturated Fat: 
2 g
35 g
768 mg
5 g
5 servings

Comments on this Recipe

I made this into taco stuffing and it was a hit!