Tempeh is a highly nutritious soybean product. Unlike tofu, tempeh is fermented, which allows for easier digestion. As with tofu, be sure to purchase organic tempeh to avoid GMOs. Consuming tempeh is not only a great way to add healthy soy to your diet, but it also is a way to boost intake of fermented foods and ensure adequate protein intake. It is vegan and so easy to make. In fact you’re going to love this recipe. It’s:
& Insanely delicious
You can try it as a tempeh burger or BLT style sandwich. Actually you can put this tempeh in EVERYTHING! Think salads, noodle dishes, veggie stir-frys, coconut curry, wraps and much, much more!
To prepare you just have to slice the tempeh, mix the marinade ingredients, soak the tempeh slices in the marinade for 1 or 2 minutes and fry them, that’s all! You can also bake it if you want. The tempeh can even be prepared the night before, ready for a quick breakfast or brunch dish.
The best oils for frying are those that can be heated to high temperatures before burning. I usually use ghee, but coconut oil is also great. Please avoid refined oils, they’re bad for your health.
- tempeh (250 g)
- 1 tbsp tamari or soy sauce
- 1 tbsp maple or agave syrup
- 1 tbsp finely grated ginger
- 1 tbsp lemon juice
- 2 tbsp virgin olive oil, ghee or coconut oil for frying the tempeh
- Slice the tempeh as thin as you can without it falling apart.
- Mix the rest of the ingredients in a bowl. Soak the tempeh slices in the marinade for at least 1 or 2 minutes. (You can leave soaking in the fridge for up to 2 days)
- Heat coconut oil in a fry pan and when it’s hot, add the tempeh and cook for 2-3 minutes each side over high heat until both sides are browned and crisp.
- Add any extra marinade and cook for another minute.
- Lay cooked tempeh on paper towel to cool.
Note: If choosing to bake preheat oven to 300°F. Line 2 baking sheets with parchment paper. Carefully transfer marinated tempeh slices to prepared baking sheet. Brush slices with coconut oil, and bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown. Enjoy!
By Vrndavan Dasi
Founder and Principal of Veda Yoga Teacher Training