Mushroom Tomato Tempeh
INGREDIENTS
- 6 ounces of tempeh
- 3 large white mushrooms (or mushrooms of your choosing – enough to make 2 cups when chopped up)
- 1 basket of cherry tomatoes
- 1/2 yellow onion
- 2 garlic cloves
- 2 Tablespoons soy sauce
- 2 Tablespoons extra virgin olive oil
DIRECTIONS
NOTE: If you’re unfamiliar with tempeh, I encourage you to give it a try. It’s basically fermented soy beans in like a flat “cake” form. Don’t eat it plain because it’s a different enough taste that you might not be into it at first go. But what’s great about it is it’s super healthy and packed with protein and other vitamins. You usually find it in the grocery store where you see stuff like tofu. Anyway, once you’ve procured some tempeh, here’s how to proceed with this super easy recipe…
If the tempeh you bought came frozen, you can also put it in the microwave for 1 minute or let it thaw in the fridge first.
Cut the tempeh into 1/2″ strips, then cut those strips down to either 1-2″ chunks or you could go smaller if you want. Cut up the 2 cloves of garlic and the half of yellow onion.
Cut the cherry tomatoes in half. Chop up the mushrooms.
Get a bowl and put the 2 tablespoons of soy sauce and 2 tablespoons of extra virgin olive oil in there. Add in the garlic and onion. Then put the tempeh in the bowl and mix those chunks around so they get coated with the soy sauce and olive oil. I really like garlic so I also add a few dashes of powdered garlic over this mixture and stir it up again. You can leave these set in there for a few minutes while you get out your frying pan and put it on low heat (I recommend low heat just because olive oil holds on to its more healthy properties more at low heat).
Add the stuff from the bowl into the pan. I put a glass cover on for a little bit to hold the heat in better. Leave that cook for about 5 minutes. Next, add in the mushrooms, stir everything and continue cooking another 5 minutes. The mushrooms will start to shrink. When you see them do this, take off the cover if you’re using one. Add in the tomatoes and stir everything. Cook for another few minutes while stirring occasionally. Add salt and black pepper to taste after portioning out onto a plate.
Makes 2 servings.