Bakedtempeh Recipes

Steps:

• Saute onion in oil till almost tender.
• Combine all ingredients, except tempeh, in a pan and cook till slightly thickened, about 15 to 20 minutes.
• Mix in tempeh and transfer to a baking dish.
• Bake at 350 degrees for 30 minutes, or till completely heated through.

Steps:

• Cut the tempeh into slices about 1/4 inch thick.
• Brush with oil oil and sprinkle with salt.
• Bake at 400°F until somewhat crispy and lightly browned.

Steps:

• 1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.
• 2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
• 3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.
• Seasoning Tempeh
• The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.
• Try any one to three of the following additions:
• • 1 to 3 cloves garlic, pressed
• • 1 to 2 teaspoons peeled grated ginger
• • 1/4 to 1/2 teaspoon freshly ground black pepper
• • 1 to 2 teaspoons honey
• • 1 teaspoon ground coriander
• • 1 to 2 teaspoons toasted sesame oil
• • 1/2 to 1 teaspoon Tabasco or other hot sauce
• • 1 tablespoon ketchup or tomato paste

Steps:

• Preheat oven to 350.
• Coat a 9 x 13 inch baking dish with nonstick vegetable spray.
• Heat the oil in a large saucepan over medium heat.
• Poach tempeh for 5 minutes (from Vegetarian Times: Before using tempeh in recipes, you can briefly poach it in water to make it more digestible and mellow out the flavor).
• Add onion, bell pepper, and garlic to saucepan.
• Cover and cook 5 minutes or until softened.
• Stir in chili powder, cayenne, water, and salsa, and cook, stirring, until sightly thickened.
• Remove from heat and add tofu sour cream.
• Combine 2 cups sauce and tempeh.
• Spoon a rounded 1/3 cup tempeh mixture onto each tortilla and roll up.
• Arrange the tortillas in a prepared dish, top with remaining sauce, cover, and bake 30 minutes.
• Uncover and bake 5 minutes longer until browned and bubbly.

Steps:

• Cut the tempeh into small cubes or strips and set aside.
• In a non reactive shallow bowl, stir together the marinade ingredients Add tempeh pieces and toss until the marinade is absorbed.
• In a heavy skillet, saute the tempeh in the oil on medium-high heat for 7 to 10 minutes, until golden and crisp. If necessary, add more oil to prevent sticking.
• Add salt and pepper to taste, and serve immediately.
• + For Mexican-style tempeh, add 1/2 tsp of ground cumin and 1/2 tsp of dried oregano to the basic marinade.
• + For Italian-style tempeh, add 1/2 tsp dried basil to the marinade.
• + For Greek-style temph, add 1/2 tsp dried oregano and 1/2 tsp dried mint to the marinade.