Tempeh with Candle 79’s Sofrito Sauce over Rice with Pickled Red Onions and Avocado Mash

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Last week we went to Candle Cafe West for Valentine’s Day and the food was outstanding. Incredibly creative. My husband had the tempeh with sofrito sauce and luckily, Joy, the owner of Candle, reminded me that the recipe is in the Candle 79 Cookbook. For my husband’s birthday dinner tonight, I recreated his Valentine’s Day dinner all by myself!. It was so easy to make the sofrito sauce from the Candle 79 Cookbook and my husband loved it!

Sofrito
Pickled Red Onions

1 avocado
Bunch of cilantro

Mash the avocado. Chop the cilantro and mix together.

Tempeh & Rice
1 package of tempeh
Olive oil
1 cup of rice

Cut the tempeh into 8 triangles. Marinate in about a cup of the sofrito sauce for an hour or more.

Make the rice.

Lift the tempeh out of the marinade and pan sear it in a bit of olive oil until browned on both sides. Add the sofrito sauce and heat through.

Place the rice on the bottom of a plate. Top with tempeh, avocado salad, and pickled onions. Enjoy!

p.s. I made pan seared tofu with the leftover sauce. Here is what I did:

1 package firm tofu
6 tablespoons olive oil
The juice of 1 lemon

Press the tofu. Whisk the marinade together for the tofu.

Score the tofu in a cross hatch manner and cover with marinade. Pour it all into a non-stick skillet and cook on high until both sides are crispy.

Heat the sofrito sauce in a separate pot. Place on the bottom of a plate. Top with tofu. Serve with any sides you like. Enjoy!

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