Dry rubbed Cajun spiced tempeh severed in a spiced cream sauce.
First, you want to steam the tempeh. Cut the blocks of tempeh into triangles. Then place in the basket of a steamer, add about an inch of water into the steamer pan, and steam for about 10 minutes on medium. The tempeh should feel a bit softer.
Preheat the oven to 375 degrees(F)
Then add the tempeh to a large bowl, drizzle the olive oil on to the tempeh and toss to coat it all evenly.
Then either in a large ziploc bag, or a large mixing bowl, stir together the smoked paprika, garlic powder, onion powder, cayenne, oregano and salt. Then toss the tempeh in the spices to coat completely.
Spray a baking sheet with non-stick spray, then place the tempeh onto the sheet pan. Bake for 15 minutes, flip and bake for 10-15 more minutes or until the tempeh is brown and has a nice crust.
While the tempeh is baking, make the sauce. Heat the olive oil on medium high in a large non-stick skillet. Then add the garlic and onions.
Saute the garlic and onions for about 5 minutes, reducing heat as needed, or until the onion is translucent.
Then add the coconut cream, vegetable broth, smoked paprika, cayenne and a pinch of salt and pepper. Heat on medium and bring to a simmer, then reduce heat to medium low and simmer for 10-15 minutes, the sauce will thicken up. Taste and adjust seasonings.
Once the tempeh is done, add the tempeh to the skillet with the sauce, and scoop some sauce over the tempeh. Let the tempeh cook in the sauce for about 5 minutes.
Serve with pasta if desired.
If you don't have a steamer, just put about an inch of water into a small sauce pan, then add the tempeh to the sauce pan. Cover it and let steam on medium low.