Category Archives: Tofu, Tempeh

Southwestern Scrambled Tofu

Tofu is bland boredom on a plate. As a result, it needs a lot of pizazz added to make it into something interesting. This scramble delivers the goods—many layers of spice add depth of flavor and will make your house smell wonderful!

Southwestern Scrambled Tofu
Servings: 6 (each serving 209 calories, 7 net carbs)

1/2 tablespoon extra virgin olive oil… Read more

Chile Rellenos

Chile rellenos are a labor of love—I suggest making this recipe as a two-person project.

Chile Rellenos
Yield: 2 cups, enough to stuff 4 chilies (which equals 2 servings)

4 fresh poblano chiles (alternative: canned whole green chilies)

FILLING

—Tofu Version
6 ounces extra firm tofu drained and crumbled
1 tablespoon chia seeds + 3 tablespoons warm water … Read more

Crispy Tofu

This is one of those core tofu cooking skills needed for most tofu recipes. Tofu is just a whole lot more interesting with a crispy exterior…at least in my opinion 😉

Crispy Tofu

1 block extra firm tofu
1 tablespoon organic oil (I use olive or sesame oil)
1 tablespoon tamari
1 tablespoon starch (potato starch, arrowroot, or corn starch)… Read more

Tempeh Five Ways

“Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.” –Wikipedia

Rich and nutty, tempeh packs 31 grams of … Read more

Basic Sautéed Tempeh, Two Ways

Tempeh is a great source of protein, racking up 31 grams per cup. Packaged tempeh needs a little cooking to finish off its semi-cooked state, so here’s a recipe that adds some browning and a bit of additional flavor. Now it’s all ready to add to your favorite dishes…

Sautéed Tempeh No. 1

1 to 2 tablespoons olive oil
1 … Read more

Coconut Tempeh with Mango

This recipe was the product of freezer scavenging that originally featured chicken. Now that we’re eating a plant-based diet, I’ve translated it into a tempeh version. I found some tiny cubes of frozen organic mango that my sweetie bought at our local co-op, along with a bag of small triangles of pineapple, and hmmmm…I sensed a tropical theme emerging…

Coconut Read more