I threw some tempeh into the shopping cart last week – not because I had an awesome tempeh recipe in mind, but more because I need something to serve along side these dang Brussels sprouts I can’t seem to stop making. Seriously, it might be time for an intervention. I don’t know how much longer I can get away with making them as the main course before an official complaint is filed.
While I have certainly prepared and served tempeh in the past, finding something to do with it is not exactly intuitive. What is tempeh anyway? I don’t really know and I’m too lazy to look it up right now. Either way, it’s always a bit of a mystery as to what will actually go down when Tempeh and I are faced with each other come dinner time.
On this day, Tempeh and I decided to browse the web together and come up with some ideas.
The things I let Tempeh get away with, I tell ya.
Tempeh and I finally agreed that the best approach would be to concoct some sort of oily vinegary salty garlicy marinade. Tempeh stripped down to its birthday suit while I headed off to the kitchen.
Tempeh’s marinade was comprised of equal parts (approximately a quarter cup each):
- balsamic vinaigrette
- canola oil
- Braggs Liquid Aminos (soy sauce could be subbed in here)
and then added
- 1 clove of garlic, minced
- chopped chives (homegrown! yay!)
- a dash of chili powder
Tempeh was sliced into quarters and each quarter was then sliced down the middle to make thinner slices.
Tempeh then proceeded to skinny dip for a couple hours in its oily vinegary salty garlicy pool of marinade while I putzed around the house doing whatever it is I do around here all day.
Upon the arrival of the dinner hour, the oven was preheated to 350 degrees and I requested the honor of Tempeh’s presence from fridge.
Laid out on my cast iron griddle, Tempeh joined their Brussels sprout buds and a couple of sweet potatoes (who had both gotten a head start in the oven) for about 20 – 25 minutes, flipping a couple times before I deemed them ready.
And that’s what I call dinner! Twas totally yummy and garlicy and vinegary and salty. Brussels sprouts were doused with balsamic too – a nice touch.
High five Tempeh, we make a great team.