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” slices
1 teaspoon sesame oil

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

Tofu Salad 19 Ways

Tofu is an important part of vegan and vegetarian protein choices, low carb. It’s also a tasty ingredient for anyone wanting a plant-based protein…or just something new!

Basic Tofu “Egg” Salad
Yield 4 servings

60 ounces pounds extra firm, silken style, tofu, drained (usually 2 packages)
1/2 cup eggless mayonnaise
3 tablespoons Dijon mustard
1/2 stalk celery, diced
1/2 cup … Read more