Thursday, November 01, 2007

Smoky Breakfast Tempeh With Roasted Potatoes

I made a basic roasted potatoes (potatoes, onion, garlic, olive oil, spices, 400 degrees for about 45min-1 hour). I made this smoky breakfast tempeh today as well, inspired by tempeh bacon but taken in a different direction. Recipe below.

*8oz tempeh, cut into triangles, and triangles cut in half so the triangles are thin (if that makes sense)
*maple syrup (agave mectar may work as well)
*tamari or soy sauce
*dijon mustard (preferably the grainy/chunky textured kind)
*liquid smoke
*black pepper (opt)

Place tempeh in boiling water and cook for 10 minutes. Drain well.

Mix the rest of the ingredients in a cup and mix well. I put them in the order of composition, and the total liquid volume is about 1/4 c. It really is to taste. Just remember it will thicken.

Heat a nonstick pan and put 1/2 Tbsp- 1 Tbsp olive oil, and saute the tempeh on each side until slightly golden. Pour in glaze and continue to cook (and flip, for even coating) until the pan is dry and the liquid has created a glaze on the tempeh.

Serve with the potatoes. Best part- can work well with either syrup or ketchup!


Veggie Cookster said...

Wow, that tempeh looks AWESOME. I'm definitely giving that a try SOON! Thanks for sharing the recipe! :)

a cramp in temperance said...

wow that looks amazing! i think i'll try that, good idea with the tempeh for breakfast. never thought of that.

LisaRene said...

Hello, I found your blog via Veggie Cookster's post regarding this recipe. It's funny that you used liquid smoke. I haven't used it in forever and recently bought some for a specific recipe and now I notice liquid smoke popping up in recipes all over. It definitely gives a distinct flavor to foods.