Notes This was a surprisingly good swap for a BLT. I wouldn’t say it tasted like bacon, but it tasted good. It was my first time cooking with tempeh. I followed the recipe almost exactly, but I always salt tomatoes on a sandwich and in this case I used Bacon Salt We will be making this again, especially because it was fast, easy and full of protein. And I miss sandwiches. Update: I’ve made this several times now. In fact, it’s the only way I’ve cooked tempeh. The tempeh also pairs well with the celery root salad. Elliot loves this stuff!
★★★★ Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 4 | Difficulty: Easy
- 1 package tempeh (any variety will do)
- 1 cup warm vegetable broth
- 2-3 tablespoons soy sauce (I used 2 but use more if you like your tempeh saltier)
- 1 teaspoon Liquid Smoke
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle chili powder or smoked Spanish paprika
Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish (or a large skillet) arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.
For microwave cooking, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you’re ready to pan fry.
For stovetop cooking (best results), bring the broth to a boil and reduce heat to a simmer. Simmer for 10 minutes, turning the tempeh halfway through to make sure each piece gets equal time in the broth. Remove from the heat and allow it to sit in the broth until you’re ready to pan fry it. Spray a large non-stick skillet with canola oil or cooking spray. Put it on medium-high heat until hot, and then remove the tempeh slices from the broth and put them in the pan in a single layer. (I did this in two batches.) Cook until brown, and then turn. When they are almost brown on the second side, add a few tablespoons of the simmering broth to the skillet and allow it to evaporate. (This adds more flavor.)
Remove from skillet and serve immediately.
Cajun Tempeh option: Sprinkle the tempeh with Creole seasoning just before you turn it for a spicy treat.
For sandwiches, spread bread with your choice of condiments (I use vegan mayo and spicy mustard). Arrange lettuce and tomato on bread and top with strips of tempeh. One package of tempeh will make about 4-5 sandwiches. The bread we prefer is Rudi’s organic 100% whole wheat. You can use the leftover cooking liquid to cook a grain like quinoa or rice.
Nutritional Info Nutrition (per serving, tempeh only): 121 calories, 54 calories from fat, 6.5g total fat, 0mg cholesterol, 437.9mg sodium, 249.5mg potassium, 7.1g carbohydrates, <1g fiber, <1g sugar, 11.1g protein, 3.5 points.
Sent from Paprika Recipe Manager