The Best Tempeh Ever!

tempeh-on-salad

So I am relatively new at making tempeh.  My first attempts were just okay.  I really wanted to like it, so I kept trying.

In one of my cookbooks, I remember reading about smoked paprika.  I had never heard of it.  I’ve always thought that regular paprika was just like a fancy way to add color rather than much flavor, but I was intrigued enough to try it.  Let me tell you, it is amazing!  It adds a deep smoky, almost barbeque-ish, flavor.

I heated a pan with about two tablespoons of coconut oil.  Then, I crumbled plain tempeh into small pieces.

tempeh

Crumble the tempeh into small pieces.

I added in the smoked paprika, some salt, onion powder and a smidge of garlic powder.  I toasted it up in the hot pan, and let it sit for a good long time, maybe ten or 15 minutes to get nice and crispy, stirring occasionally.

Voila- the best tempeh ever!

tempeh-in-pan

Crispy, smoky deliciousness!

I decided to add it to the top of my lovely salad.  It was such an amazing dinner.

tempeh-salad

Salad with homemade feta dressing, red pepper, carrots, cabbage, romain, crumbled grilling cheese, and a few cashews.  Plus the best tempeh you will ever eat!

 

Smoky Tempeh

  • Servings: 4
  • Difficulty: easy
  • Print

The best tempeh you will ever have!


Ingredients


1 package plain tempeh
2 Tablespoons organic coconut oil
2 teaspoons smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt, to taste

Directions


Melt coconut oil in a medium sized skillet over medium high heat. Crumble tempeh and add to pan. I am super fancy, and smash it between my fingers over the pan. Stir to coat with oil and let cook for about 5 minutes. Add seasonings and stir well. Let cook another ten minutes more, or until the bits are getting nice and crispy, stirring occasionally. If needed, add a bit more oil to the pan.

 

3 thoughts on “The Best Tempeh Ever!

  1. Pingback: Thai Peanut Tempeh | Kitchen with Keri

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