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This Mexican Tempeh and Quinoa Skillet with Cilantro Lime Dressing is a healthy tempeh dish that is perfect for busy weeknights. It is also meal-prep friendly! 

The most perfect recipes are all about balance. You don’t want to sacrifice flavor for a meal that is quick and easy. On the other hand, no matter how delicious a meal is, if it takes more effort than it’s worth, that can be disappointing too. 

That’s why I’m bringing you a meal that balances skill, time, and flavor so that you can have a flavorful, simple dinner on the table fast. 

What is Tempeh?

Tempeh, like tofu, is made from soybeans. However, unlike tofu, tempeh is made through fermentation. Tempeh has a nutty flavor and can be somewhat bitter without proper preparation, but don’t let that scare you. It’s full of protein, fiber, and (of course) cholesterol-free.

Tempeh can be found in a ton of vegan, vegetarian, and otherwise meat free dishes. It is often found in mock bacon recipes (you don’t have to give up bacon to be vegan), but you can also find it in sandwiches, stir fries, tacos, and on pizza! 

My blogger-friend, Emilie, has a roundup of 21 delicious tempeh recipes for you to try.

This Mexican tempeh and quinoa skillet with cilantro lime dressing is anything but bland and boring. For this recipe, you will combine the flavors of quinoa, tempeh, cherry tomatoes, broccoli, corn, cilantro, lime, and jalapeno to make a flavorful meal that works for a weeknight dinner, fast lunch, or even meal prep. 

Looking for more tempeh recipes?

Check out:

Mexican Tempeh and Quinoa Skillet with Cilantro Lime Dressing

This Mexican Tempeh and Quinoa Skillet with Cilantro Lime Dressing is a healthy tempeh dish that is perfect for busy weeknights. It is also meal-prep friendly! 


  • 1 tbsp olive oil extra virgin
  • 1 small onion slived
  • 4 cloves minced garlic
  • 1 head broccoli chopped into bite-sized florets
  • 2 8oz packages of tempeh cut into 1-inch pieces
  • 1 cup corn frozen, fresh, or canned
  • 1 cup dry quinoa
  • 1 pint cherry tomatoes quartered
  • 1 medium avocado optional

Cilantro Lime Dressing

  • 1/4 cup olive oil extra virgin
  • 3 tbsp lime juice
  • 1 bunch cilantro stems discarded
  • 1 tbsp agave
  • 1 cup plain unsweetened vegan yogurt
  • 1 jalapeno seeded and diced


  1. Cook quinoa according to package directions. This should yield about two cups of cooked quinoa.

  2. As the quinoa nears completion, heat oil over medium In a large skillet. Once oil is heated, add onion and cook for 3 minutes until it begins to brown. Add garlic and cook for another minute, stirring consistently.

  3. Add broccoli to skillet and cook for a few (2-3) minutes until it starts to get a char.

  4. Add tomatoes and tempeh. Stir and cook for 8 minutes.

  5. While the skillet meal cooks, combine dressing ingredients to a blender and blend until completely processed and combined.

  6. Once the tomatoes and tempeh have cooked, add corn and cooked quinoa to the skillet and cook for an additional 3 minutes so that the corn is heated.

  7. Season with salt and pepper. Top with dressing and optional avocado.

As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me (@_heybrittney_) and/or use the hashtag #heybrittney so I don’t miss it. 


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