One-pot zesty lemon tempeh with rice and spinach is weeknight cooking at its most efficient. Crumbled tempeh toasts in olive oil, the rice cooks right in the same pot, and lemon and garlic run through everything, with spinach wilting in at the close.
Looking for a weeknight dinner that’s bursting with flavor, incredibly easy to make, and cleans up in a flash? You’ve found it! This One-Pot Zesty Lemon Tempeh with Rice and Spinach is a true game-changer. We’re talking crispy, savory tempeh, perfectly cooked rice, and tender spinach, all brought to life with a vibrant punch of fresh lemon. The best part? It’s a ‘largely unattended’ recipe that comes together in about 40 minutes. It’s equally delicious served warm from the pot or at room temperature, making it my go-to for everything from busy weeknight meals to relaxed patio dinners and even picnics.
Ingredients
• 2 large lemons
• 3 tablespoons / 45 ml (1.5 fl oz) extra virgin olive oil
• 8 ounces / 225 g (7.9 oz) tempeh, crumbled
• 2 tablespoons (30 ml / 1 fl oz) minced garlic, about 4-6 cloves
• 1/2 teaspoon (10 ml / 0.3 fl oz) hot red pepper flakes, or to taste
• Sea salt and freshly ground black pepper, to taste
• 1 cup / 200 g (7.1 oz) long-grain white rice
• 1 pound / 450 g (15.9 oz) fresh spinach leaves, washed
Instructions
1. Prep the Lemons: Finely zest one of the lemons. Then, squeeze the juice from both lemons into a small bowl and set aside.
2. Crisp the Tempeh: Heat the olive oil in a deep pot or Dutch oven with a lid over medium-high heat. Add the crumbled tempeh and cook, stirring frequently, until it’s deeply browned and crispy on all sides, about 5-7 minutes. Scrape up any delicious browned bits from the bottom of the pot.
3. Build the Flavor: Stir in the minced garlic, red pepper flakes, and the reserved lemon zest. Season generously with salt and pepper and cook for another minute until fragrant.
4. Cook the Rice: Add the rice to the pot and stir for a minute to toast it lightly and coat it in the flavorful oil. Pour in enough water to cover the rice by about 1 inch. Bring to a boil.
5. Steam and Wilt: Once boiling, reduce the heat to maintain a steady simmer. Cook uncovered until small craters appear on the surface of the rice and most of the visible water has been absorbed, about 10-15 minutes. Place the fresh spinach and the reserved lemon juice on top of the rice. Do not stir.
6. Rest and Fluff: Cover the pot tightly, turn off the heat completely, and let it stand undisturbed for at least 10 minutes, and up to 20. This allows the spinach to wilt and the rice to finish steaming. Uncover, fluff everything together with a fork, taste, and adjust seasoning with more salt and lots of black pepper if needed. Serve warm or at room temperature.
Nutritional Information
• Serving: 1 of 4
• Calories: 450 kcal
• Protein: 20 g
• Carbohydrates: 55 g
• Fat: 18 g
• Fiber: 8 g
• (Note: These are estimates and can vary based on exact used.)
Pro Tips
• & Variations
• For extra crispy tempeh, steam the block for 10 minutes before crumbling. This removes any bitterness and helps it absorb flavors and crisp up beautifully.
• Swap the Greens: If you’re not a fan of spinach, this recipe works wonderfully with chopped kale or Swiss chard. Add them at the same time as the spinach.
• Make it with Brown Rice: Substitute brown rice for white. After adding the water and bringing it to a boil, cover the pot, reduce heat to a low simmer, and cook for 35-40 minutes, or until the water is absorbed and the rice is tender, before adding the spinach.
• Add-in Ideas: For a different twist, stir in 2 cups (480 ml) of frozen peas along with the spinach, or sauté 1 pound (454 g / 16 oz) of sliced mushrooms after the tempeh is crisped.
FAQ
Q: Is this lemon tempeh recipe a good source of plant-based protein
A: Absolutely! This dish provides approximately 20 grams (0.71 oz / 20.1 g) of protein per serving, primarily from the tempeh. Tempeh is a fantastic plant-based protein source made from fermented soybeans, and it’s considered a complete protein, meaning it contains all nine essential amino acids.
Q: Can I make this recipe without tempeh
A: Yes, you can easily substitute the tempeh. For a similar texture, use a block of extra-firm tofu, pressed and crumbled. You can also use 1.5 cups (360 ml) of cooked chickpeas or white beans (add them with the garlic) or 1 pound (454 g / 16 oz) of sliced mushrooms (sauté them until browned after the garlic) for a delicious alternative.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. This dish is delicious cold or at room temperature, making it perfect for packed lunches. To reheat, simply microwave in 30-second intervals until warm, or gently warm it in a pan over low heat.
Q: Is this one-pot tempeh and rice recipe gluten-free
A: This recipe can easily be made gluten-free. While most ingredients are naturally gluten-free, some brands of tempeh include grains like barley. To ensure the dish is completely gluten-free, be sure to use a certified gluten-free tempeh made only from soybeans or other gluten-free ingredients.
More Recipes You’ll Love
- Spanakorizo: Greek Spinach Rice with Feta and Dill
- Vegetarian Baked Mexican Rice Casserole
- Stuck-Pot Rice with Yogurt and Spices (Tahdig-Style)
One-Pot Zesty Lemon Tempeh with Rice and Spinach
Ingredients
Method
- Prep the Lemons: Finely zest one of the lemons.
- Then, squeeze the juice from both lemons into a small bowl and set aside.
- Crisp the Tempeh: Heat the olive oil in a deep pot or Dutch oven with a lid over medium-high heat.
- Add the crumbled tempeh and cook, stirring frequently, until it's deeply browned and crispy on all sides, about 5-7 minutes. Scrape up any delicious browned bits from the bottom of the pot.
- Build the Flavor: Stir in the minced garlic, red pepper flakes, and the reserved lemon zest.
- Season generously with salt and pepper and cook for another minute until fragrant.
- Cook the Rice: Add the rice to the pot and stir for a minute to toast it lightly and coat it in the flavorful oil.
- Pour in enough water to cover the rice by about 1 inch.
- Bring to a boil.
- Steam and Wilt: Once boiling, reduce the heat to maintain a steady simmer.
- Cook uncovered until small craters appear on the surface of the rice and most of the visible water has been absorbed, about 10-15 minutes.
- Place the fresh spinach and the reserved lemon juice on top of the rice.
- Do not stir.
- Rest and Fluff: Cover the pot tightly, turn off the heat completely, and let it stand undisturbed for at least 10 minutes, and up to 20. This allows the spinach to wilt and the rice to finish steaming. Uncover, fluff everything together with a fork, taste, and adjust seasoning with more salt and lots of black pepper if needed.
- Serve warm or at room temperature.
- Add-in Ideas: For a different twist, stir in 2 cups (480 ml) of frozen peas along with the spinach, or sauté 1 pound (454 g / 16 oz) of sliced mushrooms after the tempeh is crisped.
