Braised Spicy Tempeh


kale-with-tempehBraised spicy tempeh can be used in many ways. We like it cut in strips and served on top of a kale salad with our Seed Caesar Dressing.

16 ounces of Tempeh (two 8-ounce packages)
42 ounces of whole chopped tomatoes (three 14-ounce cans)
1 cup water
1/2 cup red wine vinegar
1 onion (diced)
1 carrot (diced)
1 stalk of celery (diced)
2 small red chili peppers (diced) or two teaspoons of dried red pepper flakes
2 cloves of garlic (minced)
2 Tablespoons agave or maple syrup (optional)
2 Tablespoon Soy Sauce or Tamari (optional)

Preheat the oven to 375oF.

In a large bowl mix together all of the ingredients except for the tempeh and set to one side.
Filet the tempeh slabs by placing them horizontally on a cutting board and cutting in half. Steady each half by placing the palm of your had firmly on the tempeh. Carefully run your knife down the middle horizontally. You will now have 8 tempeh filets.
Take a large non reactive braising pan with a heavy lid (i.e. Le Creuset). Ladle a little of the sauce on the bottom of the pan. Lay the tempeh slices on top of the sauce. Pour the remaining sauce over the tempeh. Cover the braising pan and place in the oven. Braise the tempeh for one hour. Remove the lid and braise for an additional fifteen minutes or until the sauce reduces by a third.
Remove the tempeh from the sauce. If not serving immediately you can store in the refrigerator for up to a week. Reserve the remaining sauce to use with the tempeh or on top of cooked grains, pasta or vegetables.

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