I am in love with this tempeh! It’s so delicious thrown on a salad, in a wrap, or even in a sandwich. It has an amazing smoky flavor and has a little kick. Tempeh is fermented soybeans (a great probiotic!) and can be found in the refrigerated section near the tofu. Comment if you try it!
Ingredients: Makes 18-20 small slices
- 1 block of original tempeh (8 oz.-I like the Lightlife brand)
- 2 & 1/2 Tablespoons smoked paprika
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/8 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 2 Tablespoons tamari (or soy sauce)
- 1/2 Tablespoon extra virgin olive oil
Directions:
- Add a half inch of water to a pan and bring it to a boil. Set the full block of tempeh in the water, bring it down to a simmer, cover, and let the tempeh simmer for 10 minutes.
- Drain the water and set the tempeh on a cutting board to cool. While it cools, make the spice mix by combining all the spices (smoked paprika, thyme, oregano, sea salt, & cayenne pepper) in a small bowl.
- Add the Tamari to another small bowl.
- Once the tempeh is cooled, cut it into 18-20 small slices. Heat the olive oil in a large pan over medium/low heat.
- Dip the slices of tempeh into the soy sauce, and then coat both sides in the spice mix. Once coated, place it on the pan. Flip once slightly blackened, about 4 minutes on each side. Enjoy!
Leave a comment