I am guessing that if you are here you have a hunk of tofu or tempeh in your hand and have no idea what to do with it. Or maybe, just maybe, you have never even heard of it. Tempeh is a tightly packed brick of fermented soy beans. The texture is firm and the flavor depends on how you cook it. Tempeh is extremely high in protein with each serving containing a whopping 16 grams.
This is our go to method. It is delicious on salads, pastas, sandwiches or even plain as a snack.
- Heat a cast iron skillet over medium heat.
- Cut the tempeh however you like. We prefer thin slices. If there are really dark spots I cut those off. It is just where the tempeh has fermented a little extra and I don’t really care for it.
- Put your tempeh in the warmed skillet making sure each piece is touching it.
- Cook for 3-7 minutes on each side. Depending on how crispy you want it.
- Remove from heat and let cool.
- Once the skillet is cooled sprinkle on 1/4 c nutritional yeast (or hippie dust as our children call it) and 1/8 c reduced sodium tamari.
- Gently stir it all together and serve.
We also cook tofu with this same method and ingredients. It’s just so good that we don’t care to cook it any other way.
The picture above is the tempeh in a Reuben Sandwich on homemade spelt bread.
