Tuesday, February 3, 2009

One Great Way To Cook Tempeh

Ever since my first taste of the Tempeh Reuben sandwich at the Mustard Seed Cafe, I have wanted to create it in my kitchen. I use this recipe and everyone loves it.

Tempeh is made from soy by itself or often with other grains and vegetables. If you've never had tempeh, you should try this. For those of you who used to eat meat, tempeh definitely has a "meatier" texture than say, tofu, but more crumbly than chewy seitan. Tempeh is also great crumbled for chili.

Tasty Broiled Tempeh


tempeh
mild oil
soy sauce (I use Braggs Liquid Aminos)
garlic powder
ground coriander

Since tempeh comes in flat rectangular cakes, the way to get 4 square slices for sandwiches is to lay the tempeh on the cutting board, slicing horizonally as if to slice a piece of bread into 2 even thinner slices. Now that they are laying on top of each other, simply cut the two rectangles in half (like this: ==). Or you can slice them on a bias (slant) into "fingers" for non-sandwich recipes or for wraps.

Oil a cookie sheet liberally with mild oil. After slicing the tempeh as desired, place cut side up, on oiled cookie sheet, spray/sprinkle with soy sauce, then garlic powder and coriander. Place under a hot broiler until slightly browned. Using tongs (because it could fall apart on you if you use a fork), turn once, spray/sprinkle soy sauce again and brown on second side. Now it's ready for your recipe.

My favorite tempeh recipe:
Tempeh Reubens

rye bread/pumpernickel/whole wheat bread (toasted if desired)
hot cooked tempeh (see above recipe)
warm sauerkraut
creamy salad dressing (thousand island dressing variation)
vegan swiss "cheese" on top (optional)

Layer sandwich makings in order given and top with another slice of bread on top. Alternatively, you can use a wrap instead and eat burrito style. Yummy!

Check out Tammy's Recipes for more kitchen tips.

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