Pan-Seared Italian Tempeh

Lately  we’ve been making lots of quick meals, revisiting our favorites from the time of year when we have the least amount of time to prepare a good meal.

Even when I only have 30 minutes to make a meal, I’m still trying hard to make sure we get plenty of nutritious ingredients and have enough leftovers for lunch the next day.  This is one of my favorites for left-overs, Pan-Seared Italian Tempeh.

I prepare the marinade in the morning and leave the tempeh in it all day.  It’s ready when I get home.  Then it’s as simple as cook a little pasta, a simple vegetable sauce with tomatoes, mushrooms, onion, kale and garlic,  and pan-sear the tempeh.  I’d like you to think I always eat the tempeh with a lovely pasta dish, but sometimes I eat it alone.  It doesn’t really need the pasta dish. I suppose a good meatball doesn’t either?

Recipe

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Pan-Seared Italian Tempeh

Author Johnna

Ingredients

• 8 oz . tempeh (verify it is gluten-free, not all are)
• 3 T . Balsamic vinegar
• 3 T . Bragg's Aminos , gluten-free soy/tamari or coconut aminos
• 1 T . Olive Oil
• 1 t . dried basil
• 1 t . dried oregano
• 1 t . dried thyme
• 1/2 t . crushed red pepper flakes (I like Aleppo pepper best)
• 1/4 t . sea salt
• 1/4 t . black pepper

Instructions

1. Cut tempeh into small cubes. I cut an 8 oz. block into 32 cubes.
2. Combine all marinade ingredients in a bowl, mixing until combined. Add tempeh cubes.
3. Marinate for at least two hours. Overnight or all day is best. Toss occasionally. The tempeh will absorb most of the liquid.
4. Heat a large pan over medium heat. Once the pan is warm, place the tempeh and marinade in the pan. Stir often, turning the tempeh cubes so that all sides get a nice sear.
5. Serve over pasta or alone. These are also terrific chilled on a sub sandwich.