by Toni Fiore, from the VegEZ podcast and soon to be released VegEZ e-cookbook.
by Toni Fiore
I think Tempeh is one of the most versatile foods around. Made from fermented soybeans tempeh is easily digested and extremely high in protein, fiber and vitamins. Tempeh absorbs marinades well, has a pleasant texture and warm nutty flavor. Texture is especially important for people new to soy foods. This recipe is rich in flavor yet effortless to pull together. For me, that’s exactly what I want when I’m entertaining! Leftovers, if you have any, are fabulous tossed into a salad, soup or sauce. Personally, I just gobble them up right out of the fridge!
2 Pkgs. Tempeh (any style cut into 1 inch cubes)
½ cup Soy sauce (gluten free use Tamari)
½ cup Organic cider vinegar
1/3 cup Pure maple syrup
¼ cup vegetable oil
2 Tbl. Olive oil
2 tsp. ground cumin
Preheat oven to 350. Meanwhile whisk together soy sauce, vinegar, syrup, vegetable oil, olive oil and cumin. Add the tempeh and coat well. Cover with foil and bake 20-25 minutes. Remove the foil and cook for 8-10 minutes more until all the marinade is absorbed. Remove and let cool.
Serve as an appetizer with Tofu Tzaziki dip.
Easy Tempeh Bites
This is a super simple, protein- and flavor-packed appetizer. Dip these salty, crunchy cubes into spicy mustard, Wasabi Mayonnaise, or with any of the Miso Mayo varieties. You can also add these to a casserole to add chew and protein.
2 pkgs. tempeh (any variety – we like Soy Boy’s soy tempeh a lot), cut into cubes
1/4 c. high heat vegetable oil (canola works well)
Shoyu soy sauce, to taste
Toasted sesame seeds, optional
Heat oil in a wide cast iron (heavy) skillet over medium-high heat until hot but not smoking. Being careful to avoid hot oil splatter, slide tempeh cubes into the skillet and fry on all sides until crispy and golden brown. Remove the cubes with a slotted spoon and drain briefly on paper toweling. Put cubes into a bowl, sprinkle them with soy sauce, to taste, and toasted sesame seeds, if using.
Serve on a plate with toothpicks for single dipping. This recipe will satisfy 4-6 as an appetizer, but you can easily double or triple the recipe for a crowd.
Yesterday I met some friends in Portland for breakfast. While we were waiting we started reading the lunch and dinner menu for the day. This particular place is very vegetarian friendly, and there are lots of choices to look over, a nice change from most places where we go.
One of the specials for the day was Barbecued Tempeh, Coleslaw and Cornbread. The whole combination sounded delicious, and perfect for the season. So that afternoon, at the farm stand, I picked up some fresh organic cabbage, sweet onions and scallions and put together one of Didi Emmons’s wonderful slaw recipes, my jerk tempeh and homemade vegan cornbread.
While the restaurant menu was certainly the inspiration and really had us craving these wonderful flavors, I was able to put together the entire menu for all of us at a fraction of the cost, not a lot of time and I even had fun doing it!
When the dog days of summer have you hankering for a light, tasty, stick to your ribs menu, try these recipes together. I promise you won’t be disappointed especially when it’s topped off with an icy Corona and a twist of fresh lime!
Prepared roasted or baked tempeh and tofu can be quite expensive. This recipe is not just way cheaper, it’s so easy to make and the flavor is fresh, spicy, and delicious. You can control the heat by cutting back on the spices if you desire. I use a good quality jarred Jamaican Jerk sauce like Walkerswood Traditional Style Jerk Seasoning , but there are many tasty and inexpensive varieties and, frankly, I find it much more convenient than mixing my own from scratch. Another essential pantry item is chipotle pepper powder.
2 packages tempeh (any style)
½ c. shoyu soy sauce
½ c. organic cider vinegar
1/3 c. maple syrup
1-2 t. Jamaican Jerk Sauce or spice blend seasoning
2 t. ground cumin
1 t. chipotle powder
1/4 c. olive oil
1/4 c. vegetable oil
Preheat the oven to 350 degrees. Have on stand by a baking dish (at least 13 x 9) large enough to contain the tempeh pieces laid in a single layer side by side.
Slice the tempeh in half horizontally and then in half again into quarters. Now cut each quarter in half through the center to make 16 thin slices. If you like the tempeh thicker, for example to use as a burger, simply leave the tempeh in quarters. Place the tempeh in the baking dish.
Whisk all the ingredients except the oils in a bowl, then once everything is blended, slowly add the oil while whisking to emulsify. Pour the sauce over the tempeh and cover the pan with foil. Bake 45 minutes to an hour. When the marinade is absorbed by half – about 30-40 minutes in – remove the foil cover and continue cooking, but try not to let it dry out completely.
Serve hot or store in the refrigerator for up to a week.
This spicy tempeh is delicious accompanied by my Rice-A-Toni and a cool cabbage salad. It’s also great as a simple sandwich with fruit on the side.