I've been running a week behind in my recipe collection, so this week I decided to include another "out of the box" recipe that features tempeh. But first, let's review (or learn) what tempeh is.
Tempeh is a traditional soy product made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. (Source: http://en.wikipedia.org/wiki/Tempeh)
For this week's recipe I recreated my all traditional chile colorado recipe to include tempeh instead of beef. Here is what you will need:
Ingredients
2 12oz packages of tempeh sliced into "fingers"
6 to 8 guajillo dry chiles
1/2 onion
4 cloves of garlic
2TB white vinegar
1TB oregano
1TB olive oil
4 roma tomatoes, seeded and chopped
salt and pepper to taste
Directions
1. Preheat oven to 425 degrees
2. In a skillet over medium heat toast the chilies until fragrant (~2 minutes on each side)
3. Cover with water, bring to a boil, cover and steam for about 15 minutes
4. On a separate skillet heat olive oil and brown tempeh fingers. You may need to do it in separate batches.
5. Blend together onion, garlic, tomatoes, oregano, vinegar, and chiles with some or all their liquid (Note: There should be at least 2 cups of liquid). Season with salt and pepper. Pour over tempeh.
6. Bring to a light boil, cover, and place skillet inside oven. Bake for 30 minutes or until tempeh has absorbed most of the liquid.
7. Season with salt and pepper as needed.
8. Enjoy!
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