One of my lunches this week was curry seasoned tempeh in a pita with various greens, sides of green beans, brussels sprouts, and summer squash. All I did to make the tempeh was to poach the tempeh for 30minutes. Cool, coat with my fav curry powder mix, and then heat some EVOO in a pan a sear it until crispy. You can do this with a variety of seasonings as well. I’m personally a very big curry fan.
2 tbsp soy sauce
1 tbsp EVOO
1/2 cup water
spices….I used Thyme, Basil, Crushed Red Pepper, and Garlic. Just big pinches, no measuring needed.
Then you soaked the tempeh turning it a few times throughout the process. For a stronger flavor soak it for longer, sat least 1 hour though. Baked it at 350 degrees for about an hour, tunring once.
Here’s a great curry dish, served over steamed spaghetti squash, topped off with some Tempeh Curry.
Tempeh Curry:
6 ounces Tempeh
1/4 cup diced onion
1 plum tomato, diced
1 tsp curry powder
1/2 tsp ginger
1/4 tsp cumin
salt and pepper to taste
Directions: Spray the bottom of a skillet with some EVOO and saute onions until soft, add crumbled tempeh (which has been pre-softened by simmering in water for 15-20 minutes). Saute a bit to warm up, add all the spices and saute to coat the tempeh, add tomato. Then I added a bit of water and simmered everything for about 10 minutes until water was abosrded and flavor was full.
