Smokey Garlic Tempeh (Vegan & GF)
Out of all of the soy products that are on the market today, tempeh is by far my favorite.
I don’t use tofu much, and when I do it’s usually just to make my vegan cream cheese recipe. As for seitan, I’ve had it in vegan restaurants before but have never dared (it kinda scares me hehe) to do something with it in my own kitchen.
And then, we have tempeh.
I know many people have a soy allergy, or simply are turned off by the prospect of anything made with soy, probably due to an unpleasant brush with tofu in the past, but hear me out. The texture of tempeh is so dang good when it gets crispy, that I bet more people would enjoy it if given the chance. Not only that, but have you ever had a vegan BLT with tempeh bacon? Well, if you haven’t, then you are missing out my friend.
Because that ish is the bomb.
This smokey garlic tempeh is something I make multiple times a week, and is so ridiculously easy to make that I’m surprised I’m sharing this just now. I usually add it to a bowl of grains + veggies and voila, lunch is served!
Smokey Garlic Tempeh
1 package of tempeh
3 Tbsp coconut aminos
1-2 garlic cloves, minced
1/4 tsp salt
1/3 cup water
Cut your tempeh into cubes and place into a small pan. Add in all of your ingredients, cooking the tempeh on medium heat for a few minutes - once all of the liquid is gone, then the tempeh should be done! I usually move the tempeh around the pan a few times as it cooks, and once the water and aminos has evaporated, I leave it in the pan a few extra seconds to get it golden and crispy.