Preparation time: 5 minutes
Total time: 25 minutes
Makes 4 servings
This tempeh has a rich, meaty texture that substitutes well for ground meat in any of your favorite recipes. Make enough to use all week, and store it in the refrigerator to create a quick meal anytime.
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 pound tempeh, minced or crumbled
Oven method: Preheat the oven to 350ºF.
In a large bowl, stir together the oil, salt, and tempeh until well distributed. Transfer the tempeh to a 9 x 12-inch baking pan. Bake for 20 to 30 minutes, stirring regularly, until the tempeh is browned and crispy on all sides.
Stovetop method: Heat the oil in a large cast-iron or other heavy-bottomed skillet over medium heat. Add the salt and tempeh. Cook, stirring frequently and breaking up larger pieces into smaller crumbles with a spatula, until the tempeh is browned and fully cooked, about 20 minutes. Add water as needed to keep from burning or sticking. (See photo insert here.)
Calories: 279
Carbohydrate: 13 g
Protein: 22 g
Fat: 16 g