Archive for the ‘tempeh’ Category

Potato and Tempeh Hashbrowns

This morning I had potato and tempeh hashbrowns for breakfast, using some of this year’s potato harvest.    Thanks to the tempeh, these hashbrowns have three or four times the protein content of potato-only hashbrowns.  And they are so delicious!

Here is the recipe:

2 or 3 russet potatoes, peeled and grated

4 oz. of tempeh, grated

A few other vegetables, chopped or grated (optional)

1 teaspoon of ground flax seeds

Margarine, olive oil, and walnut oil 

Salt, pepper, onion powder, and garlic powder

Grate the potatoes and then squeeze out as much moisture from them as possible.  Grate the tempeh and add it to the potatoes.  Grate the other vegetables and add them and the ground flax seeds to the potatoes and tempeh.  Heat the margarine, oil, and spices in a pan over medium heat.  Add the potatoes and cook until they are brown on both sides, about 20 or 25 minutes.

Fried Tofu and/or Tempeh

This is a simple way to fry tofu and/or tempeh. It is adapted from a recipe that is included on the packaging for Westsoy’s tempeh products:

8 ounces of tofu and/or tempeh, cut into strips or cubes
4 tablespoon of margarine
1/2 teaspoon of garlic powder
1/2 teaspoon of coriander
2 tablespoons of tamari

Mix the margarine, garlic powder, and coriander together in a skillet and heat over medium heat.  When the margarine starts to sizzle, add the tamari and mix it in with the margarine.  When the margarine and tamari mixture starts to sizzle, add the tofu and/or tempeh and fry until most (or all) of the margarine and tamari has been absorbed.

I like to eat the fried tofu and/or tempeh on sandwiches and salads. Here is a picture of a (homegrown) salad with fried tempeh on top:

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