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?
Pan-Seared Italian Tempeh
- 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
- Cut tempeh into small cubes. I cut an 8 oz. block into 32 cubes.
- Combine all marinade ingredients in a bowl, mixing until combined. Add tempeh cubes.
- Marinate for at least two hours. Overnight or all day is best. Toss occasionally. The tempeh will absorb most of the liquid.
- 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.
- Serve over pasta or alone. These are also terrific chilled on a sub sandwich.