If you’ve never had tempeh before, this is the recipe to try. Tempeh is made from soy beans, but unlike tofu it is traditionally fermented. Here is a little more information on why you should only eat fermented soy (such as tempeh, miso, and tamari).
Not everyone likes the taste of tempeh plain, but it does a pretty good job of soaking up the flavor of whatever you cook it with. This is my Maple Bacon Tempeh, which is my go-to to eat with just about anything. Try it in stir-frys, with brussels sprouts, eggs… Here, I had it with soba noodles and a vegan cheese sauce (recipe coming soon!).
MAPLE BACON TEMPEH
1 8-oz package of tempeh
2 Tbs tamari
2 Tbs apple cider vinegar
2 Tbs maple syrup
1/4 tsp smoked paprika (more or less to taste)
1 Tbs ghee or coconut oil
1. Cut the tempeh into 2 pieces. Cut each piece lengthwise, and then chop into small bits.
2. Whisk together tamari, apple cider vinegar, maple syrup and paprika. Soak the tempeh slices in the marinade for 10+ minutes.
3. Melt the ghee over medium heat in a large skillet. Add tempeh and marinade, ensuring the pieces don’t overlap.
5. Cook for about 10 minutes, stirring once.
Serves 2 – 4