Pan Seared Tempeh Marsala

Serves: 3
Total Calories: 43


8 ounces tempeh
2 teaspoons garan marsala
1 teaspoon ground turmeric
2/3 cup water
1 tablespoon tamari sauce
1 tablespoon olive oil
freshly ground black pepper


1. Cut the tempeh into 4 triangular-shaped wedges (about 1/2-inch thick). Then slice each wedge into 2 pieces (about 1/4-inch thick).
2. Place the garam masala, turmeric, water, and tamari in a small bowl. Mix well and set aside.
3. Heat the oil in a skillet over medium heat. Add the tempeh and cook 4 to 5 minutes or until browned on the bottom. Turn the slices over, remove the skillet from the heat, and slowly pour the masala mixture on top. (Be careful, it will steam and splatter.)
4. Return the skillet to the heat and continue to cook the tempeh uncovered for about 5 minutes or until the liquid is almost completely absorbed.
5. Season with a few twists of black pepper and serve hot.

For a Change . . .
* For a Japanese-inspired version, omit the masala and turmeric and add 1 tablespoon grated ginger, 2 tablespoons mirin, and 1 teaspoon toasted sesame oil. Cook the tempeh in unrefined sesame oil instead of olive oil

* For a tropical-style version, replace the water with coconut milk and add a pinch of cayenne pepper to the marinade. Cook the tempeh in coconut oil instead of olive oil.

Nutritional Facts:

Serves: 3
Total Calories: 43
Calories from Fat: 40

This Pan Seared Tempeh Marsala recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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