We haven’t explored tempeh that much here at VegHead. I mean we eat it but we don’t talk about it. A friend asked me what to do with tempeh a while back and the answer is… lots! Tempeh goes well in sauces, bowls, or on it’s own. In the last case it’s all about the marinade. Basically tempeh is just fermented soy beans that form a dense “cake” when complete. Tempeh has more protein than tofu, is a good source of fibre and is easily digestible. The fact that tempeh is fermented means it is also beneficial for your guts according to the interweeb. Anyway, if you’re interested in trying tempeh, and we encourage you to do so, start with this simple marinated tempeh bacon recipe. It’s super easy and quick. You can put this on a veggie burger, with rice, in a bowl or just on it’s own.
Marinated Tempeh Bacon
Course: Lunch, Dinner, Snacks, BreakfastCuisine: vegan, vegetarian, gluten freeDifficulty: Easy4
servings15
minutes15
minutes30
minutesIngredients
2 Tbsp of tamari (soy sauce)
1 Tbsp of olive oil (plus a little extra for frying)
1 Tbsp of maple syrup
1 tsp of paprika
1 tsp of cumin
1/8 tsp of garlic powder
Pepper to taste
250 g package of tempeh
Directions
- In a medium sized, flat bottom dish mix the tamari, oil, maple syrup, paprika, cumin, garlic powder and pepper.
- Cut the tempeh into thin strips, about 3 mm thick and add the strips to the marinade. Spoon the marinade over the tempeh to make sure it is all well covered and let sit for 5 minutes.
- In a large frying pan heat a Tbsp of oil. When hot add the tempeh strips along with any extra marinade and fry each side for about 5 minutes.
- Remove the tempeh from the pan and serve immediately.
Notes
- If you want to make this ahead of time it is easily reheated in a frying pan. It will keep in the fridge for a few days too.