This recipe will probably not knock your socks off, make you pee your pants, or inspire you to call all of your friends. It will, however, help you to get a high-quality protein into your face when you’re hungry and pressed for time. It’s simple, versatile, and quick to prepare. Put this tempeh in a wrap, on a salad, as part of a TLT, or alongside a whole grain and steamed veggies. What I like about this preparation method is that it requires zero foresight. You don’t have to marinate, don’t have to steam and then sauté, you can just cook it up and eat it. One pan, 10 minutes, done like dinner.
- Place sliced tempeh, veggie broth, and liquid aminos (or soy sauce) in a medium cast iron skillet and sprinkle the top with half of the smoked paprika and half of the cayenne (if using).
- Bring to a boil. Reduce heat to medium and simmer until most of the liquid has cooked off (about 6 or 7 minutes).
- Flip tempeh, sprinkle with the second half of the smoked paprika, and continue to cook until all liquid has evaporated and tempeh is slightly browned.
If you want to make the tempeh browner and add a bit of crunch, remove the tempeh from the pan after the liquid has evaporated, add a tablespoon (or so) of oil to the pan, and return tempeh to the pan to brown. This is totally optional and will add extra fat, but hey, sometimes you need a little extra fat! Right? Maybe not… but it is tasty. Enjoy!