The secret to good tempeh and tofu is marination. These soy yummies can replace your meatballs, sliced sandwich meats, taco meat, etc. etc. etc…
Tempeh, since it’s quite dense, does best with 2-3 days of marination. I chop it into small cubes, then add Bragg’s Liquid Aminos or Tamari, Balsamic Vinegar, and some Garlic Powder. For bonus points, try Cayenne, Onion Powder, Tarragon, and or Maple Syrup. A couple days later, water saute it for a good 30 minutes, until tender. Tofu needs a similar treatment but will absorb the flavors much quicker.
Artichokes Hearts are better marinated too. Drain them, cut into bite-sized pieces, spray with Braggs, and sprinkled with Garlic Powder. You can do this while preparing a salad, and add them last. The saltiness brings out their flavor beautifully. Enjoy!
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