Recipes- Tempeh

Tempeh....what a great idea for making vegetable proteins more digestible...Tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It 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 compared to tofu, as well as firmer texture and stronger flavor. Long before people found and realized its rich nutritional value, tempeh was referred to as “Javanese meat.” (taken from wikipedia)...

I like Tempeh more than Tofu....but most people tend to favor Tofu......

2 ways I like to make my Tempeh:

BBQ Tempeh:
Cut Tempeh into patties, usually about 4 inches by 4 inches (an approximate). Boil the Tempeh for 10-15 minutes. Remove from water and drain. Marinate it in a light coating of BBQ Sauce and let sit for 1 hour (or less). Bake the Tempeh patties for 20-30 minutes at 375. Server on a bun or with mashed potatoes and corn.

Tempeh Parmesan:
Follow same instructions for boiling the Tempeh. Marinate the patties in pasta sauce for 1 hour. Bake the patties at 375 for 10 minutes. Turn the patties and top with Soy Cheese. Bake again until the cheese melts and browns. Server hot with pasta and sauce (see my Post on Pasta Sauce)