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Day 11: Baked Tempeh
July 20, 2010 | 6 Comments
on a bed of greens and berries from our garden.
Tempeh is fermented soybean cake. We love it ‘cos it’s so protein-rich, delicious and versatile. I much prefer its texture to that of tofu. Use it in a burger, to top rice, or as a snack.
Tempeh is unique among major traditional soy-foods in that it is the only one that did not originate in China or Japan. It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein.
Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and strong flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. (Wikipedia)
BAKED TEMPEH
Place an 8 oz. block of organic tempeh in a bowl.
Mix together
1 tbsp tamari
(shoyu/low-sodium soy sauce or Braggs Liquid Aminos will work too)
1 tbsp Sadaf Pomegranate Paste
**also called “pomegranate molasses”. Ingredients: 100% Pomegranates
(or use balsamic vinegar)
1 tbsp raw mustard oil
(or ghee/extra virgin coconut oil plus a little ground mustard)
Pour the marinade over the tempeh, cover and refrigerate for 4 hours or overnight, turning around once.
Stick it in a 350F oven. I don’t preheat my countertop convection oven ‘cos it heats up in just 4 mins. Bake on a silicone lined cookie sheet for about 20-25 mins. Turn it once if you remember. If not, it’s fine.
You could also use the marinade we use for BAKED TOFU.
Day 11 of 20 of the Eat to Live vegan detox plan.
MENU
July 20 (Day 11)
Breakfast:
Black tea with almond milk
Oat and teff porridge with raspberries, mango and almonds
Mid-morning:
1 banana
Lunch:
1.5 cups cantaloupe blended with 6 oz. coconut water and lime.
1 cup butternut squash in coconut sauce (Erissheri)
Mid-afternoon:
Dinner:
10 oz. protein shake with pea and rice protein, cocoa powder, peanut butter, almond milk and decaf coffee powder
2 thumb-sized pieces of baked tempeh on a bed of greens and berries
1/4 cup spiced chickpeas (sundal)
EXERCISE
35 mins. kettlebell
- b.
Filed Under: Dr. Joel Fuhrman, Eat to Live Plan, fitness, GARDENING, NUTRITION, Soy/Tofu/Tempeh, tempeh, vegan recipes, Vegetarian Athlete, vegetarian recipes
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6 Comments
You have made this dish inviting and gorgeous with minimal ingredients.. Great job Bee..
I have finally begin to like Tempe,must give this baked version a shot. Thanks a lot for sharing your fitness plan
I am always looking for new ways to eat tofu and love the sound of these flavours – not to mention your gorgeous presentation – must cheer you up on a detox to eat such beautiful food
[...] Day 11: Baked Tempeh [...]
[...] Day 11: Baked Tempeh [...]
[...] Day 11: Baked Tempeh [...]