Tempeh is one of my favorite things to eat. I used to be afraid of the stuff. It looks funny, it smells a little funny and it is fermented????? I did not know what to do with it. Then I got adventerous and started playing with it. I really like Fakin Bacon tempeh from Light Life and no it tastes nothing like bacon but it has a great smokey flavor that is fantastic for Reubens or in place of bacon on a BLT. YUM! I have adapted a blackened tempeh recipe from Ann Gentry's Real Food Daily cookbook that I LOVE! I have taken it to a potluck and made it for lunch with a friend and it is always a hit. I don't always go for the blackened effect and this recipe does not give you that.
Here is my adapted recipe for marinated tempeh.
I do not actually measure things out so these are rounded measurements...to your taste is best!
I like Surata brand Organic Original Soy Tempeh.
1/3 cup unrefined coconut oil
1/3 cup agave nectar
1/4 cup tamari or shoyu
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tbs. paprika
1 tsp. cayenne pepper
fresh tyme to taste
fresh sage to taste (I like a lot of thyme and sage)
less than 1/2 tsp. ground cumin
Cut a brick of tempeh into strips. The above marinade mixture is good for about 12ounces of tempeh.
Mix these ingredients in a bowl adding the tempeh pieces. Push the pieces down into the marinade so that they are covered. Cover the bowl and refrigerate over night turning the tempeh pieces a few times. Preheat the oven to 350 and either put the tempeh pieces in a baking dish or on a parchment paper lined cookie sheet and bake for 20 or so minutes. Enjoy! Goes well with salads and soups or in a wrap.
If I want this but have not planned for it I throw it all together (marinade & tempeh pieces) in a baking dish and cook it for 20 minutes turning the tempeh once or twice.