The Best Way to Make Tempeh

Very simple. Very delicious.

Tempeh is admittedly kinda weird.

It’s lumpy and waxy and doesn’t have a distinguished flavor like the other meat substitutes. I always avoided it until my mother started marinating it before preparing.

This recipe has been a game-changer. Feel free to use the marinade with other plant-based protein (may be good with tofu) but it was made for tempeh. Gets rid of any bitterness and brings out an unbelievable depth of flavor.

Marinated Tempeh

• 4 cups water

• 1 tablespoon extra-virgin olive oil

• ½ cup tamari

• 4 cloves garlic, pressed

• 1 teaspoon spicy mustard

• 2 tablespoons vegan vegetable-flavor broth powder, or 1 vegan vegetable-flavor bouillon cube

• 1 (3-inch) piece fresh ginger, cut into disks

• 1 pound tempeh, cut into 4-6 pieces