Tempeh is a protein packed cake of partially fermented soy beans. Nutty in taste and characteristically versatile, tempeh takes on the flavor of whatever it’s cooked in. Additionally, the flavor and texture are enhanced by; steaming, marinating, blackening, slicing or crumbling into soups and stews. The following recipe was developed by a friend at the Sweet Life and is inspired by a Grand Rapids vegetarian namesake, Gaia. Cuban Tempeh is a great way to enjoy a lingering weekend brunch:
from The Sweet Life
gluten-free, yield: 2
preparation: 45 minutes
1 package tempeh, cut in thin strips
1 cup vegetable broth
2 tsp chili powder
1/2 tsp coriander
1/2 tsp cumin
juice of 1 lime
1 cup brown basmati (or any other kind of) rice, cooked
1 can or 3/4 cup dried (soaked and cooked) black beans
1 tbsp cumin
pinch of salt
2 corn tortillas
your assorted toppings (lettuce, green onions, salsa, avocado, etc)
1. Marinate the tempeh in vegetable broth, chili powder, coriander, cumin, and lime juice for at least 1 hour.
2. While tempeh is marinating, cook the rice according to directions. Once rice reaches a boil, turn down to a simmer, set aside and prepare the rest of the meal.
2. Heat up a cast iron skillet or heavy bottom pan. Once hot, pour in marinated tempeh (with liquid). Bring liquid to boil then turn down heat to a simmer. The broth will evaporate as it soak into the tempeh. Cook until all the broth is gone and the tempeh has a chance to brown on both sides.
3. Meanwhile heat up the black beans. Stir in cumin and salt. With a masher, smash the beans until no whole beans exist. Remove from heat and set aside.
Place a corn tortillas on the bottom of the plate. Top with rice, black beans, and tempeh in that order. Then top with your favorite toppings.