I’ve always been curious to try tempeh, and what better chance to do just that than for one of my Meatless Monday recipes? I’m a fan of tofu, as long as it’s been marinated in something that has flavour, to make up for its blandness. But I have never tried tempeh, which is fermented soy bean patties. The fermentation gives it a savoury taste, and on top of that tempeh is a nutritional powerhouse: it’s a great source of protein, vitamins and fibre, but is low in fat and sodium. You can find it in large grocery stores and health food stores. Here’s an idea I came up with for preparing it as a healthy, delicious dinner for two:
Cut half a package of tempeh into one-inch cubes. Marinate for one hour in a combination of honey, balsamic vinegar, dijon mustard, a little olive oil and hot sauce (I like Valentino’s). Skewer and grill on medium high, turning to brown, for about 10 minutes. Put onto two dinner plates along with sliced avocados, tomatoes, arugula and green peppers–or, use whatever vegetables you have on hand. Drizzle remaining marinade overtop all the ingredients and serve. I garnished mine with a bit of grated parmesan, too. Yum.