Quinoa Cake Mango Chili Sauce 2

Crispy Tempeh Quinoa Cake, Mango Chili Sauce

If you're looking for something crunchy, yet fresh, sweet, but also a little savory and plant-based to boot, we've got you covered with Crispy Tempeh Quinoa Cake topped with Mango Chili Sauce

What is tempeh, you ask? Tempeh is a plant-based protein made from fermented soybeans, so it fits perfectly into our April theme of honoring more plant-forward dishes for Earth Month. It's also a fermented ingredient helping to support gut health.

Eating more plants truly is a win-win; it benefits the health of our planet and our bodies. For tips and our recommendations for eating more plants, check out A Carnivore’s Guide to a Plant-Forward Diet.

Looking for more tempeh based recipes? Try Mexican Tempeh Stuffed Peppers, Avocado Salad

Quinoa Cake Mango Chili Sauce

Crispy Tempeh Quinoa Cake, Mango Chili Sauce

These crispy cakes are filled with fresh flavor from ginger and cilantro, topped with a sweet and tangy mango chili sauce. Enjoy them all for dinner with the family, make mini-sized cakes for your next gathering hors d'oeuvres, or prep and freeze now (saving the pan frying for when you’re ready) to enjoy later.

Serving Size: 1 tempeh quinoa cake, 2 TBSP mango sweet chili sauce

Makes: 9 servings


1/2 c. quinoa, dry
3/4 c. water
1 lb. tempeh
1/3 c. ginger root, minced
1/4 c. less sodium soy sauce
1/2 c. cilantro, chopped
1/2 c. green onion, finely diced
2 1/2 c. panko breadcrumbs
1/2 c. canola oil
1/2 c. sweet Thai chili sauce
1/2 c. mango, diced
2 tbsp. cilantro, chopped
2 tsp. ginger, grated
1 tbsp. lemon juice




  1. Rinse quinoa under water until water runs clear.
  2. Bring water to boil and stir in quinoa.
  3. Simmer for 12-15 minutes.

Mango Sweet Chili Sauce        

  1. Place chili sauce and mangos in a non-reactive saucepan and simmer covered for 20 minutes to soften the mangoes. 
  2. Chill and mix in fresh cilantro, ginger, and lemon juice.

Crispy Tempeh Quinoa Cake

  1. In a food processor, combine cooked quinoa, tempeh, ginger, soy sauce, cilantro, green onion and ½ cup breadcrumbs. Pulse until almost smooth. Portion into 4 oz. wt. balls. Form into patties.
  2. Press patties into remaining 2 cups panko to coat with breadcrumbs. Discard excess breadcrumbs.
  3. Heat oil in a pan. Pan fry cakes until golden brown and heated through.
  4. Top each tempeh cake with 2 TBSP of mango sweet chili sauce.

Nutrition Information per Serving: 330 calories, 17 g total fat, 2g saturated fat, 545mg sodium, 13g protein, 34g carbohydrates, 2g fiber, 14g sugar


At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.

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