video only: https://youtu.be/pA8XeYTYRSE
Ingredients
- 8 oz organic tempeh
- 2 shallots medium (more if desired, of course)
- 1 spring fresh rosemary minced
- 1 spring fresh thyme minced
- 1/4 teaspoon herbs de Provence optional
- Extra-virgin olive oil to taste
- salt and pepper to taste
- 2 tbsps Dijion mustard or mustard seeds Use more or less to taste
Servings: people
Units:
Instructions
- Pre-heat oven to 375F
- Cut tempeh in cubes and steam for 20 minutes
- Finely slice the shallot and start sautéing with the herbs. Remove from heat as soon ad the shallots begin to brown.
- Add tempeh to the sauté and stir fry until nicely brown. It's okay if the shallots burn a little, I actually really like it. Add oil if needed and salt to taste. This takes approximately 10 minutes.
- Move the tempeh in a baking dish and stir in the mustard seeds or the Dijon. Cover with aluminum foil and out in the oven for 15 minutes.
- After 15 minutes, remove from the oven and serve with a side of vegetables, with rice,, or just as it is.
Recipe Notes
This tempeh makes a beautiful leftover, and also a great sandwich.
When you sauté the shallots, you can add any vegetable. I have added: bok choy, spinach, cabbage and carrots, choy sum, and chard. Not all together, of course. But you already knew that.
Buon appetito!
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