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Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes
Cuban Tempeh Picadillo (Tomato Sauce)


  • 8 ounces organic tempeh, finely chopped
  • 1 1/2 Tbsp Eden Extra Virgin Olive Oil
  • 1/4 tsp Eden Sea Salt
  • 2 cup Eden Spaghetti Sauce No Salt
    Eden Spaghetti Sauce - Salted, or Eden Pizza Pasta Sauce
  • 1/2 cup water
  • 1 cup green bell pepper, diced
  • 1/3 cup green olives, chopped
  • 3 Tbsp organic seedless raisins
  • 2 Tbsp small capers, drained
  • 3 Tbsp organic pumpkin seeds, dry pan roasted
    or Eden Roasted Pumpkin Seeds


Heat up oil and add tempeh. Sprinkle on salt. Cook over medium-high heat, stirring frequently, until about half the tempeh is lightly browned. Add the remaining ingredients. Cover and simmer over medium heat until the peppers are tender and the tempeh is well flavored with the sauce, about 5 minutes. Add a bit more water or spaghetti sauce if the mixture becomes dry. Serve on its own or over Eden Quinoa or any Eden Spaghetti. Garnish with pumpkin seeds.

Nutritional Information

Per serving - 399 calories, 17 g fat (38% calories from fat), 24 g protein, 37 g carbohydrate, 12 g fiber, 0 mg cholesterol, 466 mg sodium

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