Yesterday I shared a new way to prepare tempeh – basically to make it seem less like, err… tempeh.
I know, I know, blasphemy to the tempeh-lovers in the house!
At the conclusion of my post on Scrambled Tempeh “Eggs” I suggested that I might try the recipe again, with a little more water, and prepare them as patties.
Good news! It worked!
I served the patties over a bed of cooked spinach (sautéed with a splash of Bragg’s Liquid Aminos) and layered with raw tomato slices; I topped it off with finely diced red onion and a dollop of Vegenaise Tartar Sauce (vegan).
This delightfully delicious dish pleased both the vegan and the omnivore in the house – both of whom do not love tempeh.
Tempeh Patties
Ingredients (Makes 2 patties)
- 5 oz. tempeh (I used organic three-grain tempeh)
- Filtered water
- 2 teaspoons nutritional yeast (I used powder; fortified with B vitamins)
- 1/8 teaspoon black salt (which is actually pink)
- 2 teaspoons water
- Avocado oil
Instructions
- Soak tempeh in filtered water for 15 minutes
- Remove the tempeh from the bowl of water and place it in a food processor.
- Using the “S” blade, pulse for a few seconds to break up the tempeh.
- Add nutritional yeast, salt, two teaspoons water and pulse.
- Heat avocado oil in the skillet.
- Roll and flatten tempeh into patties (half a block of tempeh – 5 ounces – makes two patties).
- Fry on medium-high heat for five minutes.
- Flip the patties, reduce heat to medium, and fry for another 3 – 4 minutes.
If you’re on the fence about tempeh, try making it this way – I think you’ll like it!
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