I have recently developed an obsession with tempeh. My husband really likes it too, not that he complains a great deal about anything else I make (but I do aim to please, mostly, depending on the time of the month and whether or not you spoke to me before 10am that morning).
This recipe features one of my staple favourites when I’m craving a unique flavour: pomegranate molasses. Combined with some lemon and vinegar, along with a dash of sugar, it makes for an awesome taste.
The recipe provided below is for the tempeh only, but it’s served with roasted butternut squash on a bed of bulghur wheat (cooked in a simple tomato based sauce with a pinch of cumin). The sauce is simply yoghurt and garlic, a favourite of both mine and my husband’s (he has a name, you know. It’s Paul). The measurements of ingredients I’ve listed do not need to be accurate, so if you love more of one thing than another then go for it (be sure to report back and let me know how it worked out for you).
Pomegranate Roasted Tempeh
- Pre-heat the oven to 200 celcius (400 F) and lightly grease a roasting sheet.
- Mix all of the ingredients together, save the tempeh. Cut the tempeh into thin 1/3 inch slices and place in the marinade until most of the liquid is soaked up. This won’t take long (tempeh doesn’t need to soak for a billion years like tofu- it takes in liquid flavour pretty much instantly).
- Arrange the tempeh pieces on your oven tray and place in the oven for a total of around 20 minutes, turning each slice over after 10-12 minutes.
- Remove from oven and serve hot with salads, couscous, bulgur wheat, steamed or roasted veggies (tip: slice some butternut squash into 1/2 inch strips and roast with the tempeh), or whatever takes you fancy!)