There has been a lot of controversy over the health benefits of soy in recent years but even its detractors seem to say that eating moderate amounts of fermented soy products – like miso, tempeh, and natto – is okay. I love tempeh, especially when browned in a bed of caramelized onions and garlic and paired with a vegetable like broccoli, winter squash or sweet potato. When I need a bulkier meal, I eat this with brown rice pasta. You can use tempeh in wraps, salads – anywhere you like. It’s got a deep nutty flavor that complements the light freshness of vegetables well.
ingredients ~ all organic
1 package tempeh, cubed
1 onion, sliced or chopped
1-2 cloves garlic, diced or minced
broccoli, cut into bite sizes
olive oil for cooking
optional: seaweed, garlic or plain gomasio (sesame seeds, sea salt)
- Sauté chopped onion in olive oil until translucent or caramelized.
- Add garlic and let cook for a minute or two to flavor the olive oil.
- Add the tempeh and broccoli, sprinkle with gomasio to taste, and cover. Turn the tempeh so it browns on all sides and make sure the broccoli does not burn.
- Cook for approximately ten minutes, or until broccoli is tender to a fork’s touch but not overdone. Serve and enjoy.