Sunday, April 22, 2012

Sweet 'n Smoky Broiled Tempeh

It's been a long time since I've posted a recipe, I know.  I've been on the run.  It's not that I haven't been cooking but I haven't been cooking anything really new and noteworthy.  New and blogworthy, I should say (ha ha).  But a couple of weeks ago I made some tempeh that was pretty fabulous.  And more important, it was quick and easy.

Now I know that some of you have already looked at this, seen the word tempeh, and closed this window, but if you haven't done so already - WAIT!  Tempeh may seem weird and scary and ultra hippie but it's really delicious when prepared the right way.  And honestly, it's much meatier and more flavorful than tofu. 

Tempeh is basically cooked and fermented soybeans (mmmm, right?), so it's high in protein and low in fat.  The texture is firm, somewhat like a veggie burger.  It often has grains added to it.  It can be sliced, cubed, or crumbled and can serve as a replacement for meat in most any recipe.  On it's own it can have a somewhat bitter taste so steaming or boiling it prior to preparation can help to lighten the flavor and also help it absorb any marinades or sauces.

If you're new to tempeh, this recipe is a great way to try it for the first time.  Pair it with some simple steamed green beans and a garden salad. 

Sweet 'n Smoky Broiled Tempeh
(printable recipe


1 8-oz. block tempeh (I use Lightlife brand)
1/2 c. low-sodium soy sauce
1/2 c. apple cider vinegar (I use Bragg brand, which is raw and unfiltered)
1/2 c. maple syrup
2 tsp. chipotle chili powder
1 tsp. paprika
1 tsp. cumin


1. Cut tempeh into 8 equal pieces like so: cut in half width-wise into two squares, then slice each square down the middle so you have two thinner squares; cut each square in half to make 8 rectangles.  

2. Boil the tempeh for 10 minutes.

3. While the tempeh is boiling, mix up the marinade ingredients in a shallow container with a lid.  When the tempeh is cool, add to the marinade and let sit for at least an hour.

4. Turn your oven to BROIL.  Using a cast iron skillet (preferably) or metal pan, lay tempeh slices in a single layer and spoon some of the marinade over the top.  Broil for 5 minutes.  Flip slices, spoon more marinade over the top, and broil for another 5 minutes. 

What's your take on tempeh?

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