Mole Tempeh

Mole Tempeh

Mole Tempeh, inspired by mole chicken, is a delicious and easy plant-based recipe that can be used for burritos, bowls, tacos, or rice dishes. This dish pairs well with our veggie fajitas and our homemade Pico de Gallo.


Serves: 3-4 Time: 35 minutes

Mole Tempeh

  • 1 package tempeh, cubed
  • 1 heaping Tbs mole sauce
  • 1/2 cup tomato sauce
  • Optional: 1-2 Tbs plant-based sour cream (for a creamy mole)
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne
  • 1 tsp cumin
  • Dash of salt and pepper to taste
  • 1/2 lime, juiced
  • Dash of olive oil for sautéeing

Simple Cabbage Slaw

  • 1/2 cup red and green cabbage, finely chopped
  • 1 medium carrot, grated
  • 1/2 lime, juiced
  • 1/2 tsp salt
  • 1 tsp cumin


  1. In a mixing bowl, combine the mole sauce, tomato sauce, seasonings, and lime juice. Taste and adjust to desired spice levels.
  2. In a medium skillet, set heat to medium high.
  3. Once hot, add the olive oil and begin sautéing the tempeh, cooking for about 3-4 minutes on each side (8-10 minutes total).
  4. Then, stir in the mole mixture and combine well.
  5. Cook together for another 5-7 minutes on medium-low heat.
  6. In another bowl, combine the slaw ingredients and stir together.
  7. Once the tempeh is cooked, serve over a tortilla with slaw, fajitas, and rice if desired.

Nutrition Information

Nutrition Disclaimer

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