Recipes
Here are a couple of my favorite tempeh recipes. If you like them check out my book, Tempeh: Food for the Future, which contains more of these recipes! The tofu recipes are taken from my Tofu book, coming soon!
Tempeh Pate
A favourite for celebrations...
Saute chopped onion and garlic in butter until soft.
Place in food processor with all other ingredients except sesame seeds and process until smooth.
Pour into a small, well greased casserole dish.
Sprinkle with sesame seeds and cover tightly with foil.
Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.
Serve with crackers, warm baguettes or toasted turkish bread.
- 2 cloves garlic
- 1 onion
- 1 Tbsp butter
- 300gm tempeh
- 2 eggs
- 3 Tbsp Brandy
- ¼ cup port
- 2 tsp mushroom soy
- 2 tsp vegemite or promite
- ½ tsp dried thyme
- 1 tsp allspice
- 2 tsp chilli sauce
- ¼ tsp pepper
- 1 Tbsp sesame seeds
Saute chopped onion and garlic in butter until soft.
Place in food processor with all other ingredients except sesame seeds and process until smooth.
Pour into a small, well greased casserole dish.
Sprinkle with sesame seeds and cover tightly with foil.
Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.
Serve with crackers, warm baguettes or toasted turkish bread.
Roast tempeh
The best ever! It's sticky and meaty and delicious. A certain celebrity chef once sat in my kitchen and scoffed a whole block of this in one sitting.
Blend together.
Pour over one block of lightly scored tempeh (Cut shallow criss-crosses into surface)
Marinade overnight.
Bake 15 minutes on a lightly oiled tray until really sticky.
- 1t dried galangal
- 10g fresh turmeric
- 10g fresh ginger
- 1 large red chilli
- 5g fresh garlic
- ¼ C dark soy plus 2 tsp honey (or equal amount of ketchap manis if you prefer)
- 2t cider vinegar
Blend together.
Pour over one block of lightly scored tempeh (Cut shallow criss-crosses into surface)
Marinade overnight.
Bake 15 minutes on a lightly oiled tray until really sticky.
Healthy Chocolate Mousse
No nuts, no dairy, low fat and unbelievably delicious sweet silken tofu.
Serves 4
You can substitute melted dark chocolate for the cocoa but you will lose the heavenly smooth texture.
297g packet long life silken tofu
¼ C honey (leather wood works especially well with tofu) or maple syrup
½ C cocoa or cacao or carob powder
1 tsp vanilla essence
Beat or blend together until smooth.
Pour into a serving bowl or four glasses and chill until firm.
Serve with berries and cream if desired.
No nuts, no dairy, low fat and unbelievably delicious sweet silken tofu.
Serves 4
You can substitute melted dark chocolate for the cocoa but you will lose the heavenly smooth texture.
297g packet long life silken tofu
¼ C honey (leather wood works especially well with tofu) or maple syrup
½ C cocoa or cacao or carob powder
1 tsp vanilla essence
Beat or blend together until smooth.
Pour into a serving bowl or four glasses and chill until firm.
Serve with berries and cream if desired.
Tofu Carrot Cake or Muffins
Vegan and dairy free with gluten free and nut free options
Makes one large loaf or 12 large muffins
This classic carrot cake recipe is just as good made with other vegetables. The tofu acts as an egg substitute.
Try grated raw pumpkin with pepitas or grated zucchini with walnuts (see note below).We ate it with Lemon butter at a workshop…delicious.
Dry
3 C SR Flour, gluten free if you prefer
2 tsp ground cinnamon
½ tsp salt
Wet
¾ C vegetable oil
½ C brown sugar
½ C honey
1 Tbsp vanilla essence
300gm soft tofu
Sift the dry ingredients into a large bowl.
Stir in:
450g carrots, grated
¾ C walnuts or pecans, chopped or ¾ C sunflower seeds
¾ C sultanas
Blend the wet ingredients together.
Gently stir the wet ingredients into the dry until combined.
Bake in a lined loaf tin @160⁰ C for 50-60 minutes.
For muffins, bake for 20-25 minutes.
Cool for 5 minutes then turn onto a rack to cool.
Top with your favourite icing or Creamy Tofu Glaze.
Store in the refrigerator if not eaten on the first day.
Note: if using zucchini, grate and sprinkle with a little salt. Place in a colander to drain excess water and squeeze well before adding.
Creamy Tofu Icing
V Vg Df Nf
Enough for top and sides of one 30 cm cake or 12 muffins
I particularly like using leatherwood honey for this dressing, any strong tasting honey or maple syrup work well.
300g tofu
1 Tbsp grapeseed oil
1 Tbsp lemon juice
1 Tbsp honey
A pinch of salt
Cream all together with a stick blender and spread over cooled cake or muffins.
Vegan and dairy free with gluten free and nut free options
Makes one large loaf or 12 large muffins
This classic carrot cake recipe is just as good made with other vegetables. The tofu acts as an egg substitute.
Try grated raw pumpkin with pepitas or grated zucchini with walnuts (see note below).We ate it with Lemon butter at a workshop…delicious.
Dry
3 C SR Flour, gluten free if you prefer
2 tsp ground cinnamon
½ tsp salt
Wet
¾ C vegetable oil
½ C brown sugar
½ C honey
1 Tbsp vanilla essence
300gm soft tofu
Sift the dry ingredients into a large bowl.
Stir in:
450g carrots, grated
¾ C walnuts or pecans, chopped or ¾ C sunflower seeds
¾ C sultanas
Blend the wet ingredients together.
Gently stir the wet ingredients into the dry until combined.
Bake in a lined loaf tin @160⁰ C for 50-60 minutes.
For muffins, bake for 20-25 minutes.
Cool for 5 minutes then turn onto a rack to cool.
Top with your favourite icing or Creamy Tofu Glaze.
Store in the refrigerator if not eaten on the first day.
Note: if using zucchini, grate and sprinkle with a little salt. Place in a colander to drain excess water and squeeze well before adding.
Creamy Tofu Icing
V Vg Df Nf
Enough for top and sides of one 30 cm cake or 12 muffins
I particularly like using leatherwood honey for this dressing, any strong tasting honey or maple syrup work well.
300g tofu
1 Tbsp grapeseed oil
1 Tbsp lemon juice
1 Tbsp honey
A pinch of salt
Cream all together with a stick blender and spread over cooled cake or muffins.