Recipe
from Gena Hamshaw via Food52
Husband-Tested in Alice’s Kitchen
Makes
4 servings
This
savory version of tempeh crumbles is just one way to season them. You can prepare the tempeh by simmering for
10 minutes and then crumble into bits (as the recipe directs) and then season
the crumbles with your favorite seasoning (for example: use Italian herbs and
extra garlic for pasta dishes OR chili and cayenne with a little adobo sauce
for Mexican flavors.)
1
(8 oz.) block of tempeh
2
teaspoons vegetable oil
1
teaspoon dried thyme
½
teaspoon dried sage
½
teaspoon dried oregano
¼
teaspoon smoked paprika
¼
teaspoon freshly ground black pepper
1
Tablespoon tamari or soy sauce
1
clove garlic, minced
2-3
Tablespoons water, if needed
Bring
a medium pan of shallow water to a simmer.
Add the block of tempeh and simmer for 10 minutes. Drain the tempeh on a clean towel and pat it
dry. Allow the tempeh to cool enough to
handle. Crumble it into pieces (big or
small crumbles.) Heat the oil in a
skillet over medium heat. Add the
tempeh, thyme, oregano, paprika, and pepper.
Stir and cook for about 5-7 minutes until lightly browned, adding a
little water, 1 Tablespoon at a time, as needed. Add the tamari and garlic to the tempeh
crumbles and cook for another 2 minutes.
Season the crumbles to taste with
additional herbs or tamari before removing the crumbles from the heat and using
them in your favorite recipe.
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