Tempeh Crumbles Food

TOASTY TEMPEH CRUMBLES

Steps:

• Cut tempeh block in half and place in a steamer basket in a saucepan over medium-high heat. Add 1 inch of water, cover and bring to a boil, reduce heat, and steam for 10 minutes. Remove from the heat and allow the block to cool.
• When the tempeh is cool enough to handle, crumble it into small pieces into a non-stick skillet over medium heat. Cook for a few minutes, stirring often until it just starts to brown.
• Add sesame seeds, thyme, savory, oregano, cayenne, turmeric, and black pepper for an additional 3 to 4 minutes until it is lightly browned,
• Add the tamari and the garlic to the tempeh crumbles and cook for another 2 minutes. Season the crumbles to taste with additional herbs or tamari before removing from the heat.

TEMPEH CRUMBLES

Steps:

• 1. In a non-stick sauce pan crumble the tempeh and add enough water to almost cover.
• 2. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.
• 3. Drain the remaining water off and add the rest of the ingredients.
• 4. Cook over medium heat, stirring occasionally until lightly browned. About 10 minutes.
• 5. Enjoy!

VEGAN CRUMBLED TEMPEH SAUSAGE

Steps:

• Crumble the tempeh into a pan.
• Add water and remaining ingredients, except for the oil, and stir well.
• Bring to a simmer on medium-low heat. Let simmer until the tempeh has absorbed all the water.
• Mix in the oil and continue to cook on medium heat for another 5 minutes or so. (If you have cut oil out of your diet, this step is optional, and the sausage will still come out delicious!)

TEMPEH SAUSAGE CRUMBLES

Steps:

• In a saute pan, crumble the tempeh and add enough water to almost cover it.
• Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes.
• Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

CRUMBLED TEMPEH

Steps:

• Crumble the tempeh with your fingers until it resembles a ground meat texture.
• Place in a large non-stick pan and add 1/2 cup water. Bring to a boil, then simmer over medium heat until all the water has evaporated, about 5 minutes.
• Stir in 2 tablespoons neutral oil and cook over medium heat until the tempeh is golden brown and crisp, 8 to 10 minutes.
• Meanwhile, in a small bowl, whisk together 1 tablespoon each of soy sauce, sesame oil, molasses, and rice vinegar, along with 2 minced garlic cloves, 1 tablespoon minced ginger, and 1/4 teaspoon chili flakes.
• When the tempeh is browned, stir in the soy mixture. Cook for another 30 seconds or so, until the glaze thickens and coats the tempeh. Taste and adjust the seasonings, if needed.

TEMPEH TACOS

Steps:

• In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Set aside.
• With a box grater, plane-style grater, or the shredding blade of a food process, shred the sweet potato (no need to peel it). You should have about 2 heaping cups. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Break the tempeh into small pieces. Cook, continuing to break it up, for 2 minutes until just turning golden. Fold in the sweet potato, dispersing it evenly with the tempeh. Stir in the soy sauce. Cook until the sweet potato begins to soften, about 4 minutes more.
• While the sweet potato cooks, warm the tortillas. I like to spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. You also can warm them in an ungreased skillet, cooking them for a minute or two on each side. If you'd like to keep them warm for a longer period, stack them, then wrap them in foil until ready to serve or keep them wrapped in a 200 degree F oven.
• Add the sauce. Let cook until the sauce has thickened slightly, about 3 more minutes. Taste and adjust seasoning as desired. Pile inside the warm tortillas, add any and all toppings, and enjoy!