Much Ado About Tempeh

June 8th, 2011 | Posted by Alison Spath in Dinner Time

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.

Tempeh Stare Down BW

On this day, Tempeh and I decided to browse the web together and come up with some ideas.

Surf the Web with Tempeh!

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 Block Tempeh Sliced

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.

Marinated Tempeh on Cast Iron Pan

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.

Tempeh with Brussels Sprouts and Sweet Potato

High five Tempeh, we make a great team.

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6 Responses

  • Cindy says:

    Do I need to admit I buy Tempeh and than let it go bad because I am scared to try it.

    I’m logging down your marinade because maybe this will get me over that hurdle.

    You look like SUMMER!

    I’m still wearing sweaters.
    miss ya!

    • Alison says:

      It feels like summer here! The marinade was good – the kids wouldn’t eat it, but they did say “what smells so good?” while it was cooking… I’ll take what I can get.

  • Fallon says:

    Tell me how do you clean your cast iron griddle???? I have one from Bobby Flay and I always complain about cleaning it, everything gets stuck in the grooves and it tells you not to throw it into the dishwasher.

    • Alison says:

      I preheat the oven to 350 and scrub it down with a non-soapy dish brush while the oven is getting hot – I get out the no-scratch scrubby I have if it’s really in rough shape. Once it’s been cleaned of all the visible chunks and looks clean, I put it in the oven to dry and then lightly oil it down with canola when it’s cool. I’m a newbie to cast iron, so I hope I’m doing it right! I agree that the grooves can sometimes be a challenge, the dish brush seems to make getting into the grooves a bit easier… plus I find that the more I use it and oil it down, the less stuff sticks to it!

  • Jane/you-know-who says:

    You crack me up! Not only is your content amusing, but your photos (especially that one featuring my introspective baby) are great. Don’t stop what you’re doing!!