Mexican Tempeh Casserole

Double this recipe, and you have a great (and oh-so-easy) make-ahead meal!

  • 3/4 cup salsa
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 tbsp hot sauce (such as Frank’s, not Tabasco)
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 cup spinach, chopped
  • 1/2 bell pepper, chopped
  • 1/2 cup frozen corn
  • 1/4 cup chopped green onions
  • 1 8oz package of tempeh, chopped into small cubes (I used smoked tempeh for extra flavour)
  • Avocado, for topping


  1. Preheat oven to 400F.
  2. Combine salsa, greek yogurt, hot sauce, garlic powder, cumin and salt in a large bowl. Mix well.
  3. Fold in spinach, bell pepper, corn, onions, and tempeh.
  4. Transfer mixture to a casserole dish and bake for 25 mins.
  5. Top with avocado slices and serve over rice.

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