If anyone ever told you that eating less meat is going to be difficult and flavorless, you should cook this tempeh for them!
Tempeh can be thought of as tofu’s exotic cousin. This cultured soybean cake (sounds weird, I know!) originated in Indonesia, where you can buy freshly made tempeh wrapped in bright green banana leaves. Here in the US, our tempeh comes in plastic- as with everything else. Anyway, this easy recipe is great for any meal of the day, and will keep for awhile in your fridge. So marinate a double batch for easy sandwiches and snacks throughout the week; I think you’ll find that it makes a fine addition to your weekly meal rotation. This recipe is from the cookbook, Vegan with a Vengeance, which was the very first vegan cookbook I bought! For more vegan inspiration, check out Isa Chandra Moskowitz’s site, the Post Punk Kitchen.
(PS: keep your eyes peeled for a variation on this recipe featuring chilies, ginger and garlic, coming up later this week on VWJ!)
Tempeh Bacon
½ cup apple juice
1-2 Tablespoons soy sauce
1 teaspoon tomato paste
¼ teaspoon liquid smoke
1 (8-ounce) package tempeh, sliced thinly
2 Tablespoons high-heat oil
- In a small bowl whisk together apple juice, soy sauce, tomato paste, and liquid smoke. Set aside.
- Layer tempeh into a baking dish and pour marinade on top. Let marinate for one hour, up to overnight.
- In a large skillet, heat oil over medium-high heat. Add tempeh and cook a few minutes on each side, until browned. Flip tempeh, and add remaining marinade.
- Cover and cook five minutes more, or until marinade cooks down. Remove from heat and let cool. Use as slices for sandwiches, or crumble for salad toppings
Yield: 20+ slices, or 4-6 servings
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