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Close-up of a vibrant Cajun Rice and Fried Tempeh Skillet, garnished with fresh herbs, red and yellow bell peppers.

Flavorful Cajun Rice and Fried Tempeh Skillet

This Cajun Rice and Fried Tempeh Skillet is a one-pan, plant-based delight featuring crispy tempeh, bold Cajun spices, and colorful sautéed vegetables over hearty brown rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun, Plant-Based
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp cooking oil, divided (olive, canola, or avocado)
  • 1 package tempeh (8 oz), cut into 1/2-inch cubes
  • 3 tsp Cajun seasoning, divided
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 cups cooked brown rice
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
  • Hot sauce, for garnish (optional)

Equipment

  • Large Skillet Non-stick recommended for easy cleanup
  • Cutting Board For chopping tempeh and vegetables
  • Knife Sharp knife for uniform slices
  • Spatula For stirring ingredients and flipping tempeh

Method
 

  1. Prep all ingredients. Cut tempeh into cubes, dice onion, mince garlic, and slice bell peppers.
  2. In a large skillet, heat 1 tbsp oil over medium heat. Add tempeh and 1 tsp Cajun seasoning. Cook 3 mins per side until crispy. Remove from skillet.
  3. Add remaining oil to skillet. Sauté onion for 5–7 mins until golden. Add garlic and cook 1 minute until fragrant.
  4. Add bell peppers to skillet. Cook for about 5 minutes, until tender-crisp.
  5. Return tempeh to skillet. Add cooked rice and 2 tsp Cajun seasoning. Stir to combine and heat through for 5 minutes.
  6. Season with salt and pepper. Serve hot, garnished with parsley and hot sauce if desired.

Notes

Use tofu or chickpeas if tempeh is unavailable. Add greens like spinach or kale during the last few minutes of cooking. Adjust Cajun spice to taste or add hot sauce for extra heat. Great for meal prep and leftovers.