Time for something tasty.
Tempeh truly is one of my favorite proteins. It’s got a nutty taste and has much more texture than tofu. But I think people find it hard to cook (and make taste good). Never fear – it’s really not that hard to cook.
Especially when you have a lovely marinade!
This marinade is a simple mix of citrus and fresh rosemary. I use rosemary in a lot of my recipes because we have a giant rosemary bush in the backyard. I have an extremely black thumb and kill nearly everything I try to grow; however, rosemary is super hardy and it lives on, despite the fact that I ignore it almost completely.
When I use fresh herbs in a marinade, I usually mix the liquid in my food processor. The blades break up the herbs, chopping it really small and releasing all the flavors.
One the tempeh sits in the marinade for a while, pop it in a really hot pan with a little coconut oil and let it SIZZLE!
Citrus Rosemary Tempeh
Ingredients (for two servings):
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One whole tangelo or orange
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One half lemon
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2 tablespoons fresh rosemary
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1/4 cup brown sugar
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2 tablespoons coconut oil
Directions:
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In the food processor, combine the juice of the tangelo or orange, lemon, rosemary, and brown sugar. Pulverize for a few minutes.
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Slice tempeh and place in a bowl. Pour marinade over tempeh and let stand for 10 – 15 minutes, flipping once.
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Heat a pan to medium-high. Spray with cooking spray and melt coconut oil in pan.
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Once the pan is really hot, pour the tempeh in, including all the liquid.
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Let cook on once side for 3 – 4 minutes, flip, and cook on other side for another few minutes. Don’t overcook and let it burn!
Serve and enjoy!
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{ 18 comments… read them below or add one }
Such a good picture of the kitteh!
Ha. Kitteh looks like she has wings! Almost like an angel. Or a gargoyle.
I thought you would enjoy this article, if you haven’t already read it. http://www.huffingtonpost.com/2013/02/08/fauja-singh-worlds-oldest_n_2647436.html
Yum! I love citrus marinades… and I love coconut oil! Happy Saturday
Oooh – sounds yummy. I love citrus and rosemary flavors.
I’m on my way to the kitchen RIGHT NOW to marinade my tofu in this!
I think I might try this tonight… I have everything but the tempeh and rosemary, but I am headed to the store shortly!
I’m with you Caitlin – tempeh is one of my favourite proteins, and I’m not even vegetarian or vegan! Call me weird but I like eating strips of it straight-up on its own. We have an awesome tempeh producer here called Henry’s and I buy his soy-kasha blend all the time. I usually cook my tempeh in an Asian-inspired marinade but have never tried it with rosemary. Like you, I have a black thumb when it comes to keeping things alive, but it’s a coincidence that you posted this because I have a container of rosemary in my fridge right now that I’ve had for about 2 weeks now and it’s still nice and green!
I’ve never tried it, but all your yummy recipes make me want to!
That looks delicious! I just moved into a new place and just got my internet back so I have all these posts of yours to catch up on! I love tempeh so this would be a great recipe for me!
That looks amazing! I LOVE tempeh and find it so easy to prepare. I love how it doesn’t need to be cooked to taste good (at least to me). One of my favorite things to do is to slice it up and put it in a sandwich with fresh spinach and a spread of strawberry or raspberry jam. SO good!
No salt or pepper? I worry this would be a little one-dimensional with just sweet (citrus and sugar) plus a bit of herb. Or is the tempeh seasoned? I’ve never tried it.
I agree, that tempeh is even better than tofu! The texture is lovely and the flavor can be outstanding with the right marinade!
haha I like that you say “Time for something tasty” and then have a picture of the cat. I wasn’t sure where that was going at first
Looks delicious though!
I love tempeh! So much better than tofu in my opinion. I also think it is processed less and better for people who need to watch their soy intake. I think I read that somewhere but I am not 100% sure. This looks and sounds delicious.
I love tempeh, more so than tofu. It has a nice firm texture, and like you said, nutty flavor. My favorite method is simply grill with a few spices.
Mmmm! Tempeh is definitely my favorite protein! This looks amazing!
Thought I would let your readers know about our website showing our easy method for making tempeh at home. We produced Betsy’s Tempeh in Mich. for 9 1/2 years and developed and patented a new process for making tempeh without using plastic bags. Since retiring we have patented a new process for a tempeh incubator that restaurants and small coop shops could use making tempeh for the local market.
Stay in touch for further developments.
Betsy Shipley
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