Tofu gets old sometimes. Your friends are still making Tofurky jokes. I get it. Mix up that soy routine with tempeh. It’s firmer in texture, crisps up more easily than tofu, and has a nuttier flavor. You can find it in most grocery stores, packaged and stashed in the refrigerated section right beside the tofu.
Tempeh is made from fermented soybeans. If you think this sounds gross, just remember that beer is fermented grains, wine is fermented grapes, and coffee is literally bean water. And beer and wine and coffee are all delicious, so tempeh can be too. Give it a chance!
The allspice and thyme in this recipe really makes it feel like Christmas in your mouth. I would call the spice level “severely mild.” It’s spiced, but not spicy. So even grandma will be able to handle this one.
Serves 2 as a meal or 4 as a side-dish
Original recipe from Hot Vegan
What you need:
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/4 tsp ground black pepper
- 1/4 tsp ginger
- 1/4 tsp cayenne
- 1/2 tsp dried thyme
- 1 (8-ounce) package tempeh, cut into cubes
- 2 tbsp olive oil
- 1 clove garlic, minced
Combine the spices in a small bowl and set aside.
Bring a small pot of water to a boil. Add the tempeh cubes. Reduce heat and let simmer for 30 minutes. Then drain the tempeh and dry with a paper towel.
Heat the oil in a large skillet over medium heat. Add the garlic and let cook for 1 minute. Then add the tempeh and cook for 10 minutes or until browned on all sides. Sprinkle the spice mixture over the tempeh and toss for about 30 seconds. Serve hot with some other veggies and call this meal BALANCED.