Another heavy hitter from the Making Love in the Kitchen blog – this is a most delectable way to enjoy tempeh.
Tempeh has a nutty flavour and a chewier texture than tofu, and though it’s gaining popularity in North America, it has been consumed in Indonesia for over 2000 years!
Why you should add tempeh to your rotation:
- It promotes gastrointestinal health – it’s fermented, which means it is a probiotic food and contributes to a healthy gut flora, helping to increase absorption of nutrients and minerals. It’s also high in fiber, which helps keep your colon healthy.
- It has isoflavones – these molecules act like weak estrogens and can help mitigate menopause and PMS symptoms and lower the risk of prostate cancer
- It’s high in protein – and complete protein at that, it contains all the essential amino acids
- The combination of fiber and soy protein helps lower cholesterol and stabilize blood sugar
MAPLE BALSAMIC TEMPEH
from Making Love in the Kitchen
1 package plain tempeh, cut into 1 inch cubes
1/2 cup balsamic vinegar
2 tbsp maple syrup
2 tbsp tamari or Braggs soy seasoning
2 cloves garlic, minced
1/4 olive oil
1 tsp dried thyme
2 tsp arrowroot starch
Mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme. Mix in the tempeh cubes, cover, and refrigerate for at least 2 hours but up to 24. Mix it occasionally.
Preheat oven to 350ºF. Place marinated tempeh and sauce in a dish and cover with foil. Bake for 40 mins, stirring in the middle.
Remove tempeh cubes from sauce and put the sauce in a pan. Heat on medium for a few minutes, stirring in arrowroot starch to thicken. Pour sauce over tempeh and serve over grains or greens.