Creative Tempeh Tricks
For a vegetarian “chicken salad,” crumble tempeh and simmer in water with a pinch of dried sage and thyme, and some garlic and Dijon mustard. Drain and mix with your favorite chicken salad ingredients. Serve on bread or on a bed of greens.
For spring rolls, wrap strips of cooked tempeh and vegetables in rice paper and dip in your favorite sauce. Or try Thai Basil Tempeh crumble in lettuce wraps with chopped water chestnuts, green onions and red peppers.
Put some protein in your favorite salad with tempeh croutons. Cut tempeh into cubes and marinate in your favorite vinaigrette, dressing or sauce. Fry in a small amount of oil on all sides until brown and crispy.
Try grated or crumbled tempeh in pasta sauce, soup, tacos and chili. A great way to introduce tempeh to your friends or family is to substitute half the beef or turkey in a recipe with crumbled tempeh.
Grilled or pan-seared tempeh is terrific on top of your favorite salad or in a whole-grain wrap. Slice tempeh, brush with oil and sprinkle with your preferred spices (a Cajun mix is always good). Grill on both sides. Lightly brush with a barbecue or simmer sauce and heat on both sides again.