Serve in toasted multigrain buns for fabulous sandwiches, too!
4 servings
1 package (8 ounces) tempeh, cubed
Tamari Marinade (recipe follows)
1 cup each: sliced onion, green bell pepper
1 teaspoon minced garlic
1 cup water
¼ cup reduced-sodium tomato paste
1–2 tablespoons each: unsulphured molasses, brown sugar
2 teaspoons each: prepared mustard, cider vinegar
1 teaspoon chili powder
Salt and pepper, to taste
3 cups cooked brown basmati rice, warm
1. Place tempeh in shallow glass bowl; pour Tamari Marinade over and toss. Refrigerate, covered, several hours or overnight, tossing occasionally. Drain; reserve marinade.
2. Sauté onion, bell peppers, and garlic in lightly greased skillet until tender, 5 to 8 minutes. Add reserved marinade and remaining ingredients, except salt, pepper and rice, to skillet; heat to boiling. Reduce heat and simmer, uncovered, until mixture is thickened, mashing cubes of tempeh slightly with a fork. Season to taste with salt and pepper; serve over rice.
Per Serving:
Calories: 371
% of calories from fat: 15
Fat (gm): 6.4
Saturated fat (gm): 0.8
Cholesterol (mg): 0
Sodium (mg): 394
Protein (gm): 20.1
Carbohydrate (gm): 64.1
Exchanges:
Milk: 0.5
Vegetable: 3.0
Fruit: 0.0
Bread: 3.0
Meat: 1.0
Fat: 0.5
Tamari Marinade
Makes about ¼ cup
2 tablespoons each: reduced-sodium tamari soy sauce, cider vinegar
1½ teaspoons minced garlic
½–1 teaspoon chili powder
1. Mix all ingredients.