So you have a friend/ partner/ family member who is resistant to your plant-eating ways. Perhaps they wonder aloud when you will "go back to normal" and resume eating meat. Perhaps they just just can't get on board with the new ingredients and obscure vegetables you're bringing home.
No worries. This is the recipe that will change everything.
This baked tempeh [a packed, fermented soy product that takes on whatever flavor you add to it, much like tofu] is super simple. It has a consistency similar to skewered meat, but far better, and a marinade that will win over any plant-based skeptic.
If you're looking for a locally-sourced, organic tempeh, including soy-free and gluten-free versions, check out Barry's Tempeh of Grown in Brooklyn. I recently discovered their line at Smorgasburg and was blown away.
Try these little cubes of deliciousness with quinoa and massaged kale, with roasted root veggies, or as a great protein kick on top of a salad. Toss in a little gomasio [sesame seeds + sea salt, conveniently blended in one shaker] and you're set!
- 1 8oz package tempeh, cubed
- 2 tbsp soy sauce (or tamari)
- 2 tsbp white miso
- 1 tbsp tahini
- 1 tsp apple cider vinegar
- 2 cloves garlic, minced
- 1. Bring 2 cups of cold water to a boil in a medium pot. Add tempeh and boil, covered, for ten minutes. Remove from heat and pat dry.
- 2. Combine all remaining ingredients in a bowl; mix until combined.
- 3. Transfer tempeh to bowl and coat in marinade. Let sit for at least 30 minutes in the fridge.
- 4. Preheat oven to 350F.
- 5. Arrange tempeh on foil-lined baking sheet and bake for 35-40 minutes, or until browned and marinade is absorbed.