If you’ve followed my blog (or, errr, my instagram) at all, you’d know that I eat a lot of Tempeh. I’ve been known to stock up on racks of it when it goes on sale – like I’m preparing for some sort of Soyapocalypse. (Insert Slow Clap – HA!)
I can see Tempeh getting a bad wrap as being ‘one note‘ but I think it’s quite versatile – its many forms and incarnations can be quite delicious (and varied!) I find myself thinking of new and exciting ways to use it. Not only because it’s tasty but because I always have a bunch on hand – see above – Ha! (I slay me!)
More than any dish though, I think Tempeh has the the perfect texture for sandwiches – especially if you’ve got other (varied) textures playing against it. It has both a good ‘bite’ and holds up really well, so pairing it with ingredients like tomatoes and avocados is a win-win. Add in some good (soft) vegan bread and you have yourself a sandwich that’s good enough to make ya dance. You better werk!
This recipe is mad basic; It’s probably the first tempeh marinade I tested and played around with. It’s old school like low riders bumpin’ Zapp & Roger. Cheeeow!
To call this a torta is, well, sort of cheating. It’s not technically a torta. It’s a sandwich. A torta has a little more Mexican Flava (Usually beans too). But a torta is a sandwich and this blog is about Vegan Mexican Food. So. It works.
You know what’s crazy? I find that with every recipe I post, I must add some sort of caveat or disclaimer. It’s how I roll. I’m Insucurrrrr.
The important thing is that its good – I probably eat this sandwich more times than I care to admit. It’s high time I throw down a recipe for it. You can use this marinade for many things, in fact, I might steal this very own marinade recipe and use it future posts. How’s that for Vegan Inception?
Torta de Tempeh; Basic Tempeh Torta
Makes 2 Tortas
8 oz of Tempeh
2 Bolillos or Portuguese Rolls (or any bread you like really)
Tomatoes, Sliced and lightly salted.
Ripe Avocado – Sliced
Greens of your choice! (I like a nice crisp lettuce)
2 TBS of vegenaise (or yknow more)
1 tsp oil
2 TBS of Water
2 TBS of Agave Nectar
1 TBS Soy Sauce
1 (heap) tsp of Nutritional Yeast
1 tsp of ketchup
1 tsp canola oil
1/4 tsp liquid smoke (or a splash of apple cider vinegar)
pinch black pepper
1. First things first. Blanch your tempeh according to the directions found HERE
2. Cool your tempeh.
How to Slice your Tempeh:
Cut evenly down the middle of the block of tempeh; its basically going to go from a long rectangle to two squares. From there, using a sharp knife (and y’know being mad careful) slice down through the middle – to create two flat pieces. You should end up with 4 thin(ner) squares.
3. Place your tempeh in a flat rimmed dish (preferably glass) and cover in marinade, making sure that each part of the tempeh slice touch the marinade.
4. Marinade for at least 1 hour or up to over night. Turn tempeh a few times here and there.
5. Heat your oil in a large flat frying pan over medium high heat; place your tempeh down flat and cook a few minutes per side. You’ll want a little char – but be careful not to burn.
6. While your tempeh is nearing the end of cooking – when you’ve achieved a nice color & char – pour remaining marinade and 1 TBS of water – lower heat to medium and cook until all the liquid has been absorbed.
Serve on sliced (toasted) rolls, with a little vegenaise, lightly salted tomato, avocado and greens.
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