We cook with tempeh quite often, though not as often as tofu. But I do enjoy it when cooked properly. Tempeh can often be bitter if not prepared the right way and so I find that we are less likely to use it because of that. But don’t fear – by using the steaming method we outline below, your tempeh will be delicious! Also read about the many benefits of tempeh and how it compares to tofu on one of our previous blog posts. Recently, after getting bored with the same pantry ingredients over and over again, we went on an amazon shopping spree and bought a bunch of different spices/ingredients I’ve wanted to cook with more. One of these spices is za’atar! The best way to truly enhance any kitchen is to explore various worldly cuisines. Za’atar is a middle-eastern spice and is a blend of hyssop, sumac, and sesame seeds. It’s herbacious, tangy (because of the sumac), and nutty. We really loved the flavor it added to this simple recipe and can’t wait to find other ways to use it!
- Tempeh (8 oz package)
- Broccoli Slaw (12 oz, we bought the pre-sliced slaw packet from Trader Joes, which included shredded broccoli stalks and carrot.)
- Broccoli Florets (2 cups)
- Plain whole milk yogurt (16 oz)
- Lime (1)
- Za’atar (3 teaspoons)
- Cumin (1 teaspoon)
- Coriander powder (1 teaspoon)
- Cayenne pepper (1 teaspoon)
- Vegetable oil
Recipe: (4 servings)
- As mentioned above, tempeh can sometimes be bitter but if cooked properly, tastes amazing. Thinly slice the tempeh. The thinner the better. Then, steam the tempeh for about 10 minutes, which is easy to do in an Instant pot. The pre-steaming helps release some of the bitterness. You can do this ahead of time and store it in the refrigerator for when you are ready to cook it.
- Pre-heat oven to 425 degrees. Toss broccoli florets in vegetable oil and salt. Roast in oven until crispy and browned, takes about 20-25 minutes.
- While the broccoli is roasting, heat 1 tablespoon of vegetable oil in a nonstick pan on medium high heat. Crumble the steamed tempeh. Once the oil is hot, add the tempeh and cook for 8-9 minutes until the tempeh is lightly browned and slightly crispy. Once you have achieved the right texture, turn the heat off. Add 1 teaspoon of za’atar, cumin, coriander, and cayenne and toss until the tempeh is well coated. Season with salt to taste.
- To prepare the slaw, you have to first make the yogurt sauce. Mix the yogurt with the juice of 1 lime, 2 teaspoons of za’atar and salt to taste. Combine thoroughly.
- Toss the broccoli slaw mix with the yogurt until it’s all well coated. You will likely have left over yogurt, but it’s delicious and can be used for other dishes! We ate our yogurt with the sumac lentil pilaf we made the next day.
- To serve, make a bed of the broccoli slaw on a plate and top with the tempeh and roasted broccoli.