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):
One whole tangelo or orange
One half lemon
2 tablespoons fresh rosemary
1/4 cup brown sugar
2 tablespoons coconut oil
In the food processor, combine the juice of the tangelo or orange, lemon, rosemary, and brown sugar. Pulverize for a few minutes.
Slice tempeh and place in a bowl. Pour marinade over tempeh and let stand for 10 – 15 minutes, flipping once.
Heat a pan to medium-high. Spray with cooking spray and melt coconut oil in pan.
Once the pan is really hot, pour the tempeh in, including all the liquid.
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!