This is a really simple – and really tasty – seasoned tempeh recipe, to show you how to prepare tempeh.
When you buy tempeh, be sure to look at whether it’s pre-cooked or not. It’ll say on the package if it’s made to just ‘heat and serve’.
Curry-Tamari Seasoned Tempeh Recipe
Time from start to eating:
Makes 1 serving
If that’s the case, it often comes seasoned so you don’t have to do this, but if you have a plain and/or uncooked tempeh try out this technique.
Earlier this week, I explained what tempeh is and mentioned that the first recipes I posted were when I didn’t realize there was such thing as tempeh sold uncooked and unflavored…
While I still love the pre-cooked and seasoned tempehs, especially Green Cuisine from Victoria BC, I now love making my own flavor combos.
I like to cook the tempeh, then lightly toast some spices and then get them to stick onto my tempeh by adding a liquid.
In this recipe I used curry powder, paprika and tamari/soy sauce/liquid aminos.
I would put this tempeh with salads, stir fries, steamed veggies, pizzas, sandwiches or wraps, or maybe as strips in some sushi.
My kitchen this week is the lovely space of my friends Jill & John, who started Vegan Cuts. They work to bring you amazing deals on all kinds of vegan products, so check out their site if you haven’t already. They’re also super sweet 🙂
- 1/4 block of tempeh
- 1 tsp curry powder
- 1/4 tsp paprika
- 1 Tbsp tamari/soy sauce/liquid aminos
- Heat a pan to medium-high. Heat the tempeh, stirring/flipping occasionally, until it’s lightly browned.
- Sprinkle the spices in the pan, keeping them moving so they don’t burn. Then push everything to one section of the pan and drizzle with tamari/soy/aminos. Stir this around while it sizzles, until all the liquid is stick to the tempeh or evaporated.
What’s your favorite meal with tempeh? Let me know below!