Kitchen Sink Tempeh

A favorite staple here at the farmhouse is what I like to call "Kitchen Sink Tempeh" because it's seasoned with everything but the kitchen sink. We like to get the Rhapsody Tempeh but we've also used the LightLife organic three grain tempeh. First cut it into strips less than a 1/4 inch thick. If you've never used tempeh before don't be put off if there's some black on the uncooked tempeh; it doesn't mean it's gone bad.

Put olive oil in a frying pan on low heat and place the strips of tempeh in the pan in a single layer. Flip them immediately and drizzle a little sesame oil over top. Then add the rest of the ingredients as the tempeh cooks. No, I don't have measurements of how much to add, just sprinkle and dash to taste. We use:

Apple Cider Vinegar

Braggs Liquid Aminos

Lime Juice

Ground Mustard

Garlic powder

Honey

Salt and Pepper

Cook the tempeh flipping occasionally until brown and crispy looking on the outside. Here's Julie with a perfectly browned piece.

How to use it? We put it with rice or quinoa and cooked veggies. Or even better as a burrito with beans, onions, sour cream, salsa, and cheese. Now that the weather is nice enough we've been doing more and more out on the second floor back deck including eating dinner and playing Rock Band!