Hey guys! Today kicks off the first awesome guest post I’ve got lined up for you while I’m away on vacation. First up is Kayli at Plant Eaters’ Manifesto. We’ve actually never met but one look at her website and I knew we were kindred spirits. Her focus is on plant-based eats and her and her hubs share the blog – his section is dubbed “dude food” to show that dudes can eat plant-based too and still be cool ;). I think you’re going to love Kayli, her tips on how to cook tempeh, and her delicious recipe for Thai Tempeh Tacos. Thanks for guest posting, Kayli!
Hello! I’m Kayli, a plant-based dietitian, blogger at Plant Eaters’ Manifesto, and self-proclaimed tempeh pusher! My definition of a successful day: when I get a personal chef client, cooking class attendee or dinner guest to let out an enthusiastic “Mmm!” after digging in to a tempeh dish.
Simply put, tempeh is a block of fermented soybeans. It is a whole (unprocessed) soy food- a thumbs up in my book. Since it’s fermented, tempeh also offers a heaping dose of happiness for our gut bugs. Even though it tends to be more obscure than tofu, many of my clients find the texture more palatable and hearty compared to tofu’s spongy nature.Like tofu, tempeh is the ultimate chameleon with the ability to take on any flavor your heart desires. With a few cooking tricks, you’ll be “Mmm-ing” over tempeh too!
If you find tempeh to be too bitter straight out of the package, steaming or simmering it can help to remove bitterness and prepare it to better absorb marinades. (roasting in the oven works too!)
To steam: set up a steamer basket over a pot of boiling water and place the tempeh in the basket. Cover it and let it steam for 10-15 minutes.
To simmer: fill a saucepan with an inch or two of water, broth or marinade and bring it to a boil. Place the tempeh in the saucepan, cover the pot, reduce the heat and let the tempeh simmer for 10-15 minutes. Remove the tempeh from the liquid and pat it dry.
Submerge tempeh slices, cubes or crumbles in marinade of choice for at least 30 minutes or overnight if possible.
Slice it thin.
Tempeh can be sliced into any shape. Slicing it into about ¼ inch thick pieces helps it to become crispy on the edges while retaining a nice, chewy interior.
Tempeh takes on the flavor of whatever it’s cooked in, making it a versatile way to add heartiness and protein to a meal. Add crumbled, grated, or cubed tempeh to spaghetti sauce, stew, chili, or curry.Print
For the Roasted Sweet Potatoes and Tempeh:
- 2 large sweet potatoes
- 2 block of tempeh
- Canola oil or olive oil
- Salt and pepper
For the Peanut Sauce:
- 6 tablespoons peanut butter
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon honey
For the Quick-pickled Cabbage:
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- ~3/4# purple cabbage (about ½ a medium head)
- 8 corn tortillas
- Lime wedges
- Crushed peanuts
- Green onions
- Crushed red pepper
For the Quick-Pickled Cabbage:
- Combine all ingredients except cabbage in a saucepan and heat until liquid begins to simmer.
- Thinly slice cabbage and place in a bowl.
- Pour hot liquid over shredded cabbage and refrigerate for several hours or overnight.
- Preheat oven to 450F. Dice sweet potatoes and steamed tempeh into bite-sized pieces.
- Toss with a drizzle of oil, salt and pepper. Roast for 25 minutes or until they begin to brown.
- Combine sauce ingredients and microwave for 30 seconds. Stir mixture until a smooth sauce forms, adding water a tablespoon at a time until it reaches a thin, potable consistency.
- In a large bowl, toss roasted sweet potatoes and tempeh with the peanut sauce.
- Pile tempeh-sweet potato mixture into tortillas and top with Quick-pickled Cabbage and other optional ingredients.
Recipe Courtesy of Kayli Dice, Plant Eaters’ Manifesto
Kayli Dice, MS, RDN is a plant-based dietitian, writer and founder of Gather. She is a personal chef and hosts plant-based cooking classes, workshops and supper clubs. She co-writes the recipe blog The Plant Eaters’ Manifesto with her husband.