Category Archives: Tofu, Tempeh, Meat Substitutes

Tofu-Ricotta Chile Rellenos

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

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

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

FILLING

6 ounces firm tofu drained and pressed for about 10 minutes *
1 tablespoon chia seeds + 3 … 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 ūüėČ

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

Tempeh Con Naranjo

Here’s a vegan version of my Pollo Con Naranja, featuring tempeh. It’s delicious! Want something a bit lighter? Try firm tofu.

Tempeh Con Naranja
4-5 servings

Brown rice (1 part brown rice to 2 parts water)

Snow peas as a side dish

1 pound tempeh, cut into 1/2‚ÄĚ slices
1 teaspoon sesame oil

SAUCE
4 ripe oranges, juiced
1-2 tablespoons … Read more