A high-protein option to satisfy meat cravings.
Add all ingredients but tempeh and oil to a pot and stir to combine.
Cut tempeh in thirds lengthwise then cut each third in half widthwise. Go slow - it never wants to cut evenly.
Add tempeh to pot and bring to a boil. Then simmer for about 10 minutes until much of the liquid has evaporated, turning a couple of times while cooking.
Pull out the tempeh reserving the liquid.
Now you have a few options on how to proceed. You can fry it in a pan in a little oil until each side is lightly browned. You can bake it at 375ºF on a parchment lined sheet for about 15 minutes, turning once about halfway through. Or, you can grill until each side is lightly browned. Use extra liquid to baste during each cooking method.
We often eat this as pictured, with greens and roasted sweet potatoes. If you double the recipe, leftovers are extremely versatile. Eat this smoky tempeh on a sandwich, chopped on a salad, diced and tossed into a tofu scramble, on pizza - you get the idea! The versatility of this recipe also makes it work equally as well whether we're hooked up to power or not.
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.
Calories: 256kcal | Carbohydrates: 16g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1192mg | Potassium: 396mg | Fiber: 10g | Sugar: 1g