I completely understand that as soon as you see the word Tempeh you want to run, screaming bloody murder in the other direction. But I ask that you stick with me. For a moment.
Tempeh is not for everyone. Nor is tempeh what you should eat all the time. All I ask if that if you've never tried tempeh, you give it awhirl. Once. For me.
For us plant based protein lovers, it's a great option that expands our repertoire of recipes.
Tempeh is a fermented soy product that comes in a patty, or block form. It's high in protein (yay! About 15g in 1/2 cup + 3.5g of fiber in that 1/2 cup) and low on processing (unlike tofu which is highly processed soybean.)
Yes, it looks odd. Yes, it tastes like mushrooms and nuts (or so I think).
Have ya ever tried it before?
If you put up the argument that it's weird, and gross and not natural, I might just ask you what odd, unnatural, PROCESSED food you've ingested lately.
Point taken right?
Don't knock it 'til ya tried it.
The funny thing is that this recipe calls for seitan (which I'm not sure I've ever had.) And on every occasion I meant to buy seitan at the supermarket, I've bought tempeh instead.
Yup, I've intended to buy seitan more than once.
So for all intents and purposes, this recipe has been co-opted by tempeh. I promise you, it doesn't disappoint.
Sesame Slaw with Warm, Garlicky Tempeh, Cabbage and Edamame
Salad Ingredients 6 c shredded red cabbage 1 c shelled edamame 1 batch miso-sesame dressing
For the Tempeh 1 tbl toasted sesame oil 1 package of tempeh Salt 3 cloves of garlic, minced
Miso-sesame Dressing 3 tbl rice vinegar 2 tbl miso 2 tbl water 1 tbl toasted sesame oil 2 tsp agave nectar 2 tsp minced fresh ginger
Mix dressing ingredients.
Toss all the salad ingredients with the dressing. Let the cabbage marinate.
Heat frying pan, toss in some sesame oil. Saute the tempeh in the oil. Add in garlic.
Divide salad among bowls (makes about four servings.) Top with tempeh, cilantro, sesame seeds and scallions (if desired).
As always, thanks to Isa Does It for the inspiration.