Thursday, December 20, 2018
Smoked Tempeh can be eaten as a side, tossed in salads or layered on a sandwich with lettuce, tomato and avocado. I guess what I’m saying is, it's very versatile, don’t limit yourself!
Food52 Vegan Cookbook
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 tablespoon maple syrup or agave nectar
1 teaspoon olive oil
1 teaspoon smoked paprika
8 ounces tempeh, sliced in 1/4” strips
Put the tamari, vinegar, maple syrup, olive oil and paprika in a small bowl or measuring cup and whisk until well blended. Put the sliced tempeh in an 8” square baking pan. Pour in the marinade and gently turn the tempeh until evenly coated. Cover and refrigerate for 3-8 hours.
You can either bake or fry when ready. If baking, line a baking sheet with parchment paper, spread the tempeh on the lined baking sheet and bake for 25-30 minutes at 350 degrees.
If frying, add a few teaspoons of olive oil in a large skillet over medium-high heat and fry the tempeh until golden on both sides.