Curried Tempeh Spread Recipes

THAI-STYLE TEMPEH CURRY

Steps:

• Broil or grill the tempeh until it is well browned all over. When it is cool enough to handle, cut diagonally into slices about ¼-inch thick. Set aside.
• Heat the oil in a wok or wide sauté pan over medium-high heat. When the oil starts to shimmer, add the coriander seeds and fry for a few seconds until they start to darken. Then add the garlic, jalapeño, and ginger. Stir-fry until the garlic starts to color slightly. Add the onions, carrots, and Italian pepper, and stir-fry until they begin to soften but not brown.
• Add half the shredded cabbage. Stir-fry the cabbage until it starts to soften, then add the tempeh slices and gently mix in with the veggies. Cook for a minute. Add the turmeric, ground coriander, and cayenne, and mix to coat the tempeh and vegetables. Cook, stirring, for a minute. Do not let the spices burn.
• Add the remaining cabbage, coconut milk, ¼ cup of water (use it to rinse out the coconut milk stuck in the can), salt or fish sauce, and sesame oil. Mix well. Cover and turn the heat down to simmer.
• Cook for about 10-15 minutes or until cabbage is tender, checking that nothing is sticking. Add some more water if looks too dry. It should be saucy but not swimming. When the cabbage is cooked, remove cover, add the lime juice and cilantro, and mix well. Adjust seasonings. Cook for another minute. It's ready!

CURRIED TEMPEH SALAD

Steps:

• Chop tempeh into bite-size chunks. Add to a pot with water and a steamer basket and steam tempeh for 10-15 minutes. Set aside and let cool.
• While tempeh is cooling, chop all the veggies.
• In a large bowl combine tempeh, celery, red onion, carrots and raisins.
• Make dressing by combining mayo, apple cider vinegar, maple syrup, curry powder, olive oil, pepper, turmeric and sea salt in a bowl. Pour dressing over tempeh, veggies and raisins. Toss to combine.
• Serve immediately or place in the fridge to chill before serving.

CURRIED TEMPEH

Steps:

• Heat a dry skillet and add cumin and coriander seeds.
• Swirl around until fragrant then allow to cool.
• Using a mortar or spice mill, grind cumin and coriander and mix together with turmeric; set aside.
• In a large deep skillet, brown tempeh on both sides in 1 tbsp of oil.
• Cut tempeh into thin strips, then dice.
• Add another tbsp of oil to skillet, and when hot, cook onion until tender.
• Add the garlic and hot minced chiles, and when fragrant, add the carrot, green pepper, cauliflower, and potatoes.
• Sprinkle the ground spices over the vegetables and stir to coat evenly.
• Add the tomatoes, ginger, lemongrass, tempeh, and salt.
• Cook, stirring mixture, for 3-4 minutes.
• Add the stock, and when mixture starts to simmer, cover the pan, reduce the heat to low, and cook for 10-12 minutes or until the vegetables are tender.
• Stir in the lime juice and sprinkle the cilantro over the top before serving.

CURRIED BROCCOLI WITH GRILLED TEMPEH

Steps:

• For the rice: Thoroughly rinse the rice in a fine mesh colander. Combine the rice with 2 cups filtered water in a medium saucepan. Set the heat to high and bring to a full boil. Then reduce to a low heat and simmer. Cover the pan and cook until all the water is absorbed and the rice is tender and fluffy, 35 to 40 minutes. Remove the rice from the heat and allow it to sit covered for another 10 minutes.
• For the tempeh: In a medium saute pan or skillet, warm up the coconut oil. Gently grill the tempeh until golden brown, 5 to 7 minutes on each side. Remove it from the pan and dice into 1/2- to 1-inch cubes.
• For the curry: Place the sesame oil in a 3-quart saucepan over medium-high heat. Add the garlic, ginger and onion and stir frequently, cooking for 5 minutes. Add the grilled tempeh, coconut milk, agave nectar, nama shoyu, curry powder, cumin, turmeric, red pepper flakes and broccoli. Reduce to a low heat and simmer for 15 minutes more. Add the chopped cilantro last. Spoon the curry mixture over the cooked brown rice and garnish with cilantro leaves and black sesame seeds.

SAUTéED TEMPEH CUTLETS

Steps:

• Slice the tempeh in half horizontally, then cut into rectangular pieces approximately 1 1/2 by 2 inches.
• Heat the oil and soy sauce slowly in a wide skillet. Add the tempeh and sauté over medium heat until golden brown and crisp on both sides, about 10 minutes. Sprinkle with the optional coriander (a traditional seasoning for tempeh) and serve.
• Tempeh is a soy food with Indonesian roots. It hasn't gained as much in popularity (or at least in notoriety) as tofu has, perhaps due to an even more offbeat character. Nutritious and chewy, tempeh has a distinct, somewhat fermented flavor. Available in 8-ounce packages, tempeh is available in soy-only or soy-and-grain combinations. Tempeh may not be for everyone, but it's worth a try. You'll find it in natural foods stores and in well-stocked supermarkets, shelved near tofu and other soy products in the produce section. See also Curried Tempeh Spread, page 237.
• Calories: 148
• Total Fat: 7g
• Protein: 10g
• Carbohydrate: 10g
• Cholesterol: 0mg
• Sodium: 460mg

CURRIED TEMPEH SPREAD

Steps:

• Using your hands, finely crumble the tempeh into a serving bowl.
• Combine the remaining ingredients in a small bowl and stir together. Pour over the tempeh and mix together well. Serve at once.
• Calories: 115
• Total Fat: 5g
• Protein: 7g
• Carbohydrate: 8g
• Cholesterol: 0mg
• Sodium: 109mg