Adventures with Tempeh

I have tried to include tempeh in my diet. Tempeh is, in a nutshell, a brick of fermented soybeans. It has a strong taste but it is generally good tasting. There are different brands with different flavors. I like the Trader Joe’s brand. Nevertheless,  my problem has always been “adobando” the tempeh properly. Or at least in a way that I like.

So, I was watching VegEz, a vegan podcast, and took a hint from Toni Fiore (the author and awesome chef). Why not use ready made spice packets to spice my tempeh? Sounds easy, straight-forward and you know what, awesome!

The Ingredients

• 2 blocks of tempeh
• 1 packet of McCormick seasonings (use any, there are many)

Now before I start writing this recipe. I want to point out that many vegans and vegetarians use tempeh as a replacement for meat in sandwiches. Tempeh is hard and textured. So ready made seasonings for poultry and beef work wonders. Bottom-line is: include tempeh in your diet!

The Instructions

This is so easy it is ridiculous.

• Prepare the dressing as indicated in the packet.
• I added some garlic and dried red pepper as well. This is optional of course. If you want to make this kid friendly I suggest skipping this step.
• Cut the tempeh in cubes. Any size will do. But they should all be the same size. Cut them in slices to eat them as finger food.
• Mix the seasonings and tempeh and put in the fridge for at least 30 minutes but no more than a couple of hours. If you do the tempeh might start to break down.
• Preheat the oven to 375 degrees and arrange the tempeh in a nonstick pan.
• The tempeh is cooked so it needs to be heated in order to absorb the flavor. Bake for 20 minutes. If it becomes too golden or dry remove from the oven. Check every 5 minutes. Burned tempeh is not good.
• Let it rest for 5 minutes.
• Enjoy!

Just had a few pieces over a 1/4 of white basmati rice. Delish!