I’ve previously blogged about this tempeh as a tasty filler for veggie reuben sandwiches, but the recipe really deserves a post of its own.
These smoky tempeh slices have been rocking my world this week. They make phenomenal sandwiches, but are just as tasty on their own as a snack (you will have a hard time resisting the urge to eat them straight out of the pan).
In addition to their great flavor, this tempeh is also very easy to make and requires no marinading. Instead, the tempeh slices get boiled with a delicious cooking juice, allowing them to soak up all of the flavor in a matter of minutes right in the pan.
A few ideas for tempeh sandwich fillers:
- Lettuce, tomato and vegannaise
- Avocado, tomato and sprouts
- Avocado, tomato and sauerkraut
- Any kind of shredded veggie, like carrots or cabbage
- Sauteed mushrooms and onions
- Roasted tomatoes
Smokey Tempeh Slices
8 oz. tempeh
2 Tbsp soy sauce
1 Tbsp balsamic vinegar
1 Tbsp maple syrup
1/4 tsp liquid smoke
1/4 cup water
1 Tbsp olive oil
Bring a small put of water to the boil, add the block of tempeh, and let it simmer for 10 minutes (you can skip this step if you want, but boiling the tempeh does help it absorb more flavor).
While the tempeh boils, make the marinade by mixing all of the liquid ingredients together except the olive oil.
Remove the tempeh from the boiling water and slice it thinly (about 1/8″ thickness).
Heat the olive oil in a non-stick pan. Add the tempeh slices and pour the marinade on top. Bring the marinade to a boil and simmer until the liquid has evaporated. Brown the tempeh on both sides, adding more olive oil if necessary.
Serves 4. Per serving: 157 Calories; 11g Protein; 9.5g Total Fat; 9.3g Total Carbohydrates; 0mg Cholesterol; 457mg Sodium.