Saucy Tempeh

Recipes

Tempeh marinade

Servings: 2, Preparation time: 15-20 minutes

Ingredients

  • plain tempeh slab (approx. 4″x 6″ – recommend Surata multigrain or soy)
  • 1/2 onion, chopped
  • 1 small shallot, sliced thin
  • 1/2 turmeric, sliced thin
  • 1 bouillon cube (+ .25 cups water)
  • 4 table spoons (not measuring tablespoon) soy sauce/tamari
  • 4 table spoons Pique sauce
  • 1 table spoon olive oil (optional)
  • 1-2 table spoon fruit vinegar
  • 1 table spoon balsamic vinegar
  • 1-2 tea spoon Bulldog paprika
  • 2 tea spoons mustard
  • 2 3-finger scoops of yeast
  • .5 – 1 tea spoon cumin
  • ground pepper
  • .5 tea spoon chipotle (optional)
  • hot peppers, diced (optional)
  • Poblano peppers, diced (optional)

Note, the masurements are with standard cultery not measuring spoons.

Instructions

  1. Preheat oven to 375.
  2. Take the tempeh out of the freezer and de-thaw in the toaster oven for a few minutes.
  3. Heat up 1/2 cup of water and dissolve the bouillon cube in it.
  4. Chop up the garlic, onions, shallot, and peppers and place in the roasting dish.
  5. Add the bouillon water, soy sauce/tamari, Pique, olive oil and vinegar to the roasting dish. Mix.
  6. Add the ground pepper and paprika (and other spices if using). Mix.
  7. Add more liquid as needed: bouillon water for more ‘chicken flavor’.
  8. Cut up the tempeh in the shape desired. (Suggested: cut in thin deli slices NOT the cubes seen in the picture.)
  9. Mix in the tempeh into the roasting dish and be sure that each side gets some liquid! Most of the juice will get soaked up by the tempeh.
  10. Roast for 30 minutes.
  11. Take it out of the oven and mix. Be sure to keep the onion bits off the side or they will burn.
  12. Turn up the oven to 425 and put the tempeh back in for 10-15 minutes until brownish (no need to wait for the oven to reach temperature).