Source: Whole Foods for the Whole Family
Date tried: April 25, 2017
Yield: 4 servings
Time needed: 4 hours
This is actually a quickly made dish. The four hours are needed to allow the tofu to marinate in the sauce first. It is also quite delicious.
1/4 cup tamari sauce
1/4 cup water
1/4 cup sherry
1 clove garlic
1 tsp. ground ginger
1 lb. thinly sliced tofu
1 cup sliced mushrooms
Combine the liquids along with the garlic and ginger in a bowl.
Add the sliced tofu and let marinate for at least four hours, turning occasionally.
Transfer to a skillet. Add sliced mushrooms and simmer until done to taste.
Drain tofu and put (with mushrooms) under broiler until golden brown, or brown (with mushrooms) in oil in skillet. In either case reserve the marinade to reuse with tofu, meat or poultry.
Source: Diet for a Small Planet
Date tried: September 21, 2012
Yield: 3-4 servings
Time needed: 30 minutes to prepare + 2 hours to chill
This is a lovely and hearty main dish salad.
Tempeh & Bulgur Salad
Tempeh and Bulgur Salad
2 Tbsp. oil
4 oz. tempeh cut in ½” cubes
½ onion chopped
½ cup bulgur
1-4 large mushrooms, chopped
1 cup water
1 Tbsp. soy sauce
1 stalk celery, diced
½ large carrot diced or grated
1 tomato diced or 10 cherry tomatoes quartered
2 Tbsp. fresh parsley, minced
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 ½ tsp. honey
½ tsp. dillweed
1/8 tsp oregano
Dash white pepper
Heat 1 Tbsp. oil in a large skillet.
Sauté the tempeh, onion, bulgur and mushrooms for 3-4 minutes.
Add the water and soy sauce.
Bring to a boil, then cover and reduce heat. Simmer 15 minutes.
Combine the other tablespoon oil with the vinegar, lemon juice, honey, dillweed, oregano and pepper.
When tempeh/bulgur mix is done, let cool for 15 minutes.
Combine with all other vegetables.
Pour dressing over all, mix well and chill at least 2 hours before serving.