4 Combine lemon juice, 1 tablespoon olive oil, garlic, coriander and pepper in a shallow bowl. Break tempeh into cubes and stir into marinade. Cover and refrigerate at least one hour or overnight. Remove tempeh from bowl and set aside., reserving any remaining marinade. Heat remaining olive oil in a large skillet. Add onions and saute until soft, about 5 minutes. Stir in cumin and allspice and heat for 30 seconds. Add tomato paste, broth and remaining marinade. Bring mixture to a boil, add tempeh, cover and simmer for 30 minutes. Uncover and add 1 Tbsp lemon juice; also add sliced potatoes, if making the stew. Simmer another 15 minutes. Garnish with cilantro or parsley.