Monday, 25 June 2012

Tempeh Recipe: Carmelised Tempeh Pieces over Summer Salad

I got this tempeh recipe from the bloke at one of my favourite whole food shops, Seasons in Exeter. I told him about my plan tor try a selection of meat substitutes for Meet Your Meat Substitutes and he said that I must try this recipe for a great salad topper. The marinade - a mix of soy sauce and balsamic vinegar - might sound like an unlikely pairing but it is absolutely delicious and brings out a beautiful colour in the tempeh.

Carmelised Tempeh Pieces over Summer Salad

12 -15  cubes of  tempeh
2 tbsp of Balsamic Vineager
2 tbsp of Soy Sauce
Salt & Pepper
2 tbsp cooking oil
1 bowl of 'summer salad'
  1. Cut tempeh into bite sized chunks.
  2. Mix balsamic vinegar, soy sauce and pepper together in a bowl.
  3. Mix tempeh into sauce until evenly coated and leave to marinate while you...
  4. Prepare your summer salad in a different bowl. This can be anything you want really. I mixed some leaves with tomato and avocado which is always good.
  5. Heat oil in a skillet and saute the tempeh until it's gone a lovely carmelised colour with some crispy edges.
  6. Remove tempeh from heat and leave to rest for a moment on the chopping board or on a towel.
  7. Plate up your salad and add the tempeh to the top, drizzling any extra marinated onto the rest of the salad.

Tempeh Marinating

Out of the pan and resting...

Carmelised Tempeh Over Summer Salad

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