Burnt Orange and Guajillo Tempeh Crumble with Grilled Nopales & Stone Fruit

Introduction

Hey there, I am Emily. This dish is everything I love about a sunlit afternoon on the coast—bold, smoky, and deeply grounded in the earth. We are taking fermented tempeh, crumbling it down, and infusing it with the heat of Central Valley chiles and the brightness of Ojai citrus. It is got that perfect crunch against the silkiness of grilled nopales and the sweet drip of peak-season peaches. It is a little bit of the desert meeting the orchard, served up unfussy and fresh.

Ingredients

• 8 oz organic tempeh, crumbled by hand into small pieces
• 3 dried guajillo chiles, toasted, stemmed, and finely ground
• 2 tablespoons Sonoma extra virgin olive oil
• 1 tablespoon maple syrup
• Zest and juice of 1 Ojai Pixie tangerine or blood orange
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin seeds, toasted and crushed
• 2 fresh nopales paddles, cleaned and sliced into 1-inch strips
• 1 ripe yellow peach or nectarine, sliced into thick wedges
• 1/2 cup heirloom cherry tomatoes, halved
• 1/4 cup toasted pepitas
• A handful of fresh cilantro and mint, torn
• 1 tablespoon verjus or white balsamic vinegar
• Flaky sea salt and cracked black pepper to taste

Instructions

1. In a small mixing bowl, whisk together the olive oil, ground guajillo chiles, citrus juice, zest, smoked paprika, cumin, and maple syrup to create a smoky adobo marinade.
2. Place the crumbled tempeh in a bowl and toss with two-thirds of the marinade, ensuring every crumb is coated; let it marinate for about 10 minutes.
3. Heat a heavy cast-iron skillet over medium-high heat—if you can use almond wood or oak for a real smoky finish, even better. Add the tempeh crumbles and sear, stirring occasionally, until they are dark, crispy, and aromatic.
4. While the tempeh crisps up, lightly brush the nopales strips with a touch of oil and grill them on a hot grate or in a separate pan until they have charred marks and have softened, about 3 minutes per side.
5. On a large, sun-drenched platter, layer the grilled nopales strips and the fresh sliced stone fruit.
6. Scatter the warm, smoky tempeh crumble over the top along with the heirloom cherry tomatoes.
7. Drizzle the remaining marinade and the splash of verjus over the entire dish to brighten the flavors.
8. Garnish with the toasted pepitas, torn fresh herbs, and a generous sprinkle of flaky sea salt before serving immediately.

This is the kind of food that begs for a chilled glass of crisp white wine and a seat outside. It is unfussy, vibrant, and celebrates exactly what the market gave us today. Enjoy the crunch and the California sun on your plate! I hope this becomes your new favorite way to celebrate the season.

Emily