Tempeh is one of those foods that I hardly ever eat, and I don’t know why, in just a few minutes it can be transformed into wonderfully tasty dishes.
Tempeh if you haven’t encountered it before is made of cooked fermented soya beans, and is chewy, slightly tangy, protein packed goodness.
For this recipe and the next (cunningly titled breakfast tempeh 2) I’m just going to use a simple marinade to liven it up.
Today’s uses traditional savoury flavours, here’s what you need:
Half a block of tempeh (about 110g)
For the marinade
2 tablespoons of oil
1/2 a teaspoon liquid aminos (or soya sauce or tamari)
1/2 a teaspoon liquid smoke
1/2 a teaspoon garlic powder
1/2 a teaspoon thyme
1/2 a teaspoon caraway seeds
1/2 a teaspoon fennel seeds
Pinch of white pepper
A big mushroom, or a handful of smaller mushrooms!
Condiments of choice
The method is simplicity itself.
Mix all the marinade ingredients together in a bowl large enough to sit your tempeh in.
Slice the tempeh into 5 strips
Pop the tempeh in the marinade, this marinade absorbs into the tempeh quickly so make sure to turn your strips over so they get fully covered before it disappears
Slice your mushrooms
Put the marinated strips in a frying pan (it shouldn’t need oil) and cook until slightly crisp on both sides, it should take about 5 minutes each side, when you flip them over put in the mushrooms too so it’s all cooked together.
Assemble on toast and enjoy!