BASIC OVEN-BAKED MARINATED TEMPEH
Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich.
Provided by Crescent Dragonwagon
Yield Serves 3 to 4 as a main course, possibly many more if used in a stir-fry, spring rolls, pasta dish, or casserole
Number Of Ingredients 6
Steps:
- 1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.
- 2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
- 3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.
- Seasoning Tempeh
- The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.
- Try any one to three of the following additions:
- • 1 to 3 cloves garlic, pressed
- • 1 to 2 teaspoons peeled grated ginger
- • 1/4 to 1/2 teaspoon freshly ground black pepper
- • 1 to 2 teaspoons honey
- • 1 teaspoon ground coriander
- • 1 to 2 teaspoons toasted sesame oil
- • 1/2 to 1 teaspoon Tabasco or other hot sauce
- • 1 tablespoon ketchup or tomato paste
BAKED TEMPEH
Tempeh is a traditional Indonesian food. It is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold. The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. People can cook tempeh in a variety of ways, but most Indonesians bake it with a little oil and salt like in this recipe. Tempeh is a great source of protein.
Provided by starryeyed625
Categories Tempeh
Time 15m
Yield 5 serving(s)
Number Of Ingredients 3
Steps:
- Cut the tempeh into slices about 1/4 inch thick.
- Brush with oil oil and sprinkle with salt.
- Bake at 400°F until somewhat crispy and lightly browned.
BAKED TEMPEH ENCHILADAS
This recipe was brought to a potluck by our President, Ken Jaffe, at his home in 2007. It was requested to be added to our cookbook here. He adapted the recipe from Some Like It Hot: 200 Spicy Vegetarian Recipes from Around the World by Robin Robertson. NOTE: One of our members made the recipe as it was posted originally and when it didn't turn out as she remembered, contacted Ken, who said "when it comes to spices, I never follow a recipe exactly." Since then, attempts have been made to document what Ken changed about it and they are reflected here now.
Provided by Vegetarian Network
Categories Tempeh
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Coat a 9 x 13 inch baking dish with nonstick vegetable spray.
- Heat the oil in a large saucepan over medium heat.
- Poach tempeh for 5 minutes (from Vegetarian Times: Before using tempeh in recipes, you can briefly poach it in water to make it more digestible and mellow out the flavor).
- Add onion, bell pepper, and garlic to saucepan.
- Cover and cook 5 minutes or until softened.
- Stir in chili powder, cayenne, water, and salsa, and cook, stirring, until sightly thickened.
- Remove from heat and add tofu sour cream.
- Combine 2 cups sauce and tempeh.
- Spoon a rounded 1/3 cup tempeh mixture onto each tortilla and roll up.
- Arrange the tortillas in a prepared dish, top with remaining sauce, cover, and bake 30 minutes.
- Uncover and bake 5 minutes longer until browned and bubbly.
Nutrition Facts : Calories 161.7, Fat 8.8, SaturatedFat 1.6, Sodium 363.5, Carbohydrate 11.7, Fiber 1.7, Sugar 2.5, Protein 12.8
OVEN BAKED TEMPEH
This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!
Provided by Allrecipes Member
Categories Tempeh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
- Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 13.8 g, Fat 2.8 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 0.5 g, Sodium 253.3 mg, Sugar 4.8 g
OVEN BAKED TEMPEH
This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!
Provided by Allrecipes Member
Categories Tempeh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
- Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 13.8 g, Fat 2.8 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 0.5 g, Sodium 253.3 mg, Sugar 4.8 g
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