The Muses of Happiness

I love tempeh.  That is, tempeh cooked the way I do it.  And using my favorite brand—organic LightLife.

Ingredients:

One package tempeh
Garlic powder to taste, or one clove fresh garlic.
Low salt tamari or soy sauce (use salt to taste if no tamari/soy sauce available).
Fresh ground black pepper
Parsley flakes
Olive oil
A smidgeon of cayenne (optional)

Slice the tempeh into strips, then into little squares.
Mince or press garlic, if using fresh.
Heat some olive oil (about 2 T) in an iron frying pan over low heat.

Saute garlic for 30 to 60 seconds (or done “to taste”, do not burn!), add tempeh.  Cook and stir until each side of tempeh squares is lightly browned.  If necessary, add more oil so that tempeh does not burn.

If using garlic powder, sprinkle that on, then the black pepper and cayenne.  Then, sprinkle tamari over the the browned tempeh.  Stir until all squares are coated with the sauce.  Saute for another few minutes until the squares look crunchy.  Little bits of the tempeh will be broken off at this point.  That’s OK, they are edible too.

At this point, the tempeh will have absorbed all the oil.  Let the squares brown a little more in the “dry” pan, but do not let burn.

Serve with brown rice, or bulgur, or soba noodles, or buckwheat soba noodles.

Is also excellent as a meatball substitute in home-made marinara sauce served with whole wheat pasta.

Yum.