Curried Tempeh Spread Recipes

Steps:

• Using your hands, finely crumble the tempeh into a serving bowl.
• Combine the remaining ingredients in a small bowl and stir together. Pour over the tempeh and mix together well. Serve at once.
• Calories: 115
• Total Fat: 5g
• Protein: 7g
• Carbohydrate: 8g
• Cholesterol: 0mg
• Sodium: 109mg

Steps:

• For the rice: Thoroughly rinse the rice in a fine mesh colander. Combine the rice with 2 cups filtered water in a medium saucepan. Set the heat to high and bring to a full boil. Then reduce to a low heat and simmer. Cover the pan and cook until all the water is absorbed and the rice is tender and fluffy, 35 to 40 minutes. Remove the rice from the heat and allow it to sit covered for another 10 minutes.
• For the tempeh: In a medium saute pan or skillet, warm up the coconut oil. Gently grill the tempeh until golden brown, 5 to 7 minutes on each side. Remove it from the pan and dice into 1/2- to 1-inch cubes.
• For the curry: Place the sesame oil in a 3-quart saucepan over medium-high heat. Add the garlic, ginger and onion and stir frequently, cooking for 5 minutes. Add the grilled tempeh, coconut milk, agave nectar, nama shoyu, curry powder, cumin, turmeric, red pepper flakes and broccoli. Reduce to a low heat and simmer for 15 minutes more. Add the chopped cilantro last. Spoon the curry mixture over the cooked brown rice and garnish with cilantro leaves and black sesame seeds.

Steps:

• Heat a dry skillet and add cumin and coriander seeds.
• Swirl around until fragrant then allow to cool.
• Using a mortar or spice mill, grind cumin and coriander and mix together with turmeric; set aside.
• In a large deep skillet, brown tempeh on both sides in 1 tbsp of oil.
• Cut tempeh into thin strips, then dice.
• Add another tbsp of oil to skillet, and when hot, cook onion until tender.
• Add the garlic and hot minced chiles, and when fragrant, add the carrot, green pepper, cauliflower, and potatoes.
• Sprinkle the ground spices over the vegetables and stir to coat evenly.
• Add the tomatoes, ginger, lemongrass, tempeh, and salt.
• Cook, stirring mixture, for 3-4 minutes.
• Add the stock, and when mixture starts to simmer, cover the pan, reduce the heat to low, and cook for 10-12 minutes or until the vegetables are tender.
• Stir in the lime juice and sprinkle the cilantro over the top before serving.

Steps:

• Slice the tempeh in half horizontally, then cut into rectangular pieces approximately 1 1/2 by 2 inches.
• Heat the oil and soy sauce slowly in a wide skillet. Add the tempeh and sauté over medium heat until golden brown and crisp on both sides, about 10 minutes. Sprinkle with the optional coriander (a traditional seasoning for tempeh) and serve.
• Tempeh is a soy food with Indonesian roots. It hasn't gained as much in popularity (or at least in notoriety) as tofu has, perhaps due to an even more offbeat character. Nutritious and chewy, tempeh has a distinct, somewhat fermented flavor. Available in 8-ounce packages, tempeh is available in soy-only or soy-and-grain combinations. Tempeh may not be for everyone, but it's worth a try. You'll find it in natural foods stores and in well-stocked supermarkets, shelved near tofu and other soy products in the produce section. See also Curried Tempeh Spread, page 237.
• Calories: 148
• Total Fat: 7g
• Protein: 10g
• Carbohydrate: 10g
• Cholesterol: 0mg
• Sodium: 460mg