OK, so really this is probably called “Tempeh Bacon” but since we are blogging Jewish and Israeli food, let’s just not use that word, oy.
Like many of you, I tried tempeh because it is supposed to be good for you, only to be repulsed by it’s unbelievably nasty taste. So I shelved tempeh. But then I discovered the secret, thanks to Colleen Patrick Goudreau’s 30-Day Vegan Challenge. Colleen gives the secret to delicious tempeh – you must poach it first and then marinate it. It’s amazing how the poaching changes both the texture and taste, transforming it into something amazing and delicious!
So even though this doesn’t fit our MoFo theme, as I was making a batch for myself, I thought, “My readers need to know how to make delicious tempeh. Include this post in MoFo.”
Tempeh is fermented tofu and it is found in the freezer case in the health food section of your grocery store. It’s a great source of protein and fiber and because it’s fermented, it is generally easier to digest for people who get tummy bloat from tofu. Again, it comes frozen here in Israel, so that answers your inevitable question about where to find it. Frozen, got it? It looks like this:
- 1 package of tempeh, thawed overnight in the fridge
- 1/4 cup soy sauce
- 1 Tbsp apple cider vinegar
- 1-2 tsps silan (date syrup) or other natural sweetener
- 1 tsp smoked paprika
- 1 tsp garlic powder
- oil spray
- Place tempeh in a steamer basket in a pot over boiling water.
- Cover and poach tempeh for 20 mins.
- Meanwhile combine all marinade ingredients.
- Remove tempeh with tongs and place into a flat bowl with the marinade.
- Flip to coat both sides.
- Allow to marinate several hours or overnight.
- Remove tempeh from the marinade and slice crosswise into 1/2 inch slices.
- Spray a non-stick pan with cooking spray and heat over medium-high heat.
- Cook tempeh slices on each side until golden brown and carmelized.