4 years vegetarian, 1 year vegan and I had never tasted tempeh until last week. I live in Puerto Rico and veganism is not common. I mostly find my vegan foods at Freshmart and not all the time they have vegan food on stock. For example, there I buy the Hemp Yogurt from Good Karma and tofu. But last time I went, they did not have tofu but had tempeh and with a discount, so I bought one to try it.
I found that tempeh is more nutritious than tofu. It has 16 g of protein, 10 g carbohydrates, 7g fiber and 4.5g of fat for 3oz. Tempeh has more texture than tofu and is always firm. I marinated the tempeh with soy sauce, turmeric and oregano. I used this tempeh recipe mpstly for salads but you can eat it with pasta, quinoa or rice.
1 pack tempeh
1/2 chopped onion
1tsp soy sauce
a drizzle of olive oil
Salad (greens, tomato, sauteed onion, carrots)
1- Cut the tempeh into squares and put them in a bowl.
2- Add the spices, close the bowl and give it a shake. Let it in the refrigerator for at least 1 hr.
3- Turn on a pan on medium heat and add the drizzle of olive oil.
4- Start sauteing the onion and then add the tempeh.
5- Cook for more less 10 mins until the edges are golden.
6- Serve with your choice of food.