Cooking With Tempeh

I'll be the first to admit that tempeh is not very appealing as far as looks go. In fact, it sometimes just looks like it is old and moldy! It does also have a slight bitterness to it that can be cooked out or disguised with flavoring.

Tempeh can be fried, baked, marinated or grilled. It makes a great protein base in recipes like Tempeh Parmesan or Tempeh Reuben sandwiches. You can crumble it, saute it in oil, add seasonings and use as a base for patties, toss into chili or hash, even make it into a paté.

Here is a recipe for a quick and easy tempeh dish:

Savory Tempeh Strips

1 pkg. tempeh, sliced lengthwise into 10 strips
olive oil
1½ tbsp. Bragg's
1tbsp. catsup
2 tsp. agave nectar
1 clove garlic, finely minced ( optional)

Sauté the tempeh in olive oil over medium flame until golden on both sides. You can cut the strips in half if that makes it easier to fit in your pan. Meanwhile, whisk together remaining ingredients. Turn down flame and pour sauce over tempeh. Let the strips cooks lightly on each side to dry them out.

Serve as is or use to make a sandwich (like a BLT)