Say whatever you want, but I love tempeh. I just love it. I can’t say the same for tofu or seitan or any of the other popular non-animal flesh protein sources, although I will eat them. Tempeh is in another class entirely. It’s easy to cook with and it tastes good.
Looking around for a new recipe to try this week, I found this one. Tempeh AND spaghetti squash. I’m in.
- 12 ounces tempeh, cut into small cubes
- 2 tablespoons reduced-sodium tamari
- 1/4 cup mirin (if you can’t find this, you can use honey)
- 2 cloves garlic, finely chopped
- 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
- 1 tablespoon canola oil
- 1 (25-ounce) jar pasta sauce
- 2 cups small broccoli florets
- 1 cup packed baby spinach
- Preheat oven to 375°F.
- In a medium bowl, gently toss together tempeh, tamari, mirin and garlic; set aside to let marinate for 30 minutes.
- Meanwhile, arrange squash halves, cut sides down, in a large baking dish. Pour 1/2 cup water into dish and bake until just tender, 30 to 45 minutes. Remove from oven, turn over squash and set aside to let cool slightly.
- Heat oil in a large skillet over medium high heat. Drain tempeh, then add it to the skillet and cook, stirring occasionally, until golden brown, 7 to 8 minutes; transfer to a plate and keep warm.
- Meanwhile, heat pasta sauce in a medium pot over medium heat until hot throughout then add broccoli and cook until just tender, about 5 minutes.
- Stir in spinach and remove pot from the heat.
- Using a fork, scrape strands of spaghetti squash onto a serving platter.
- Spoon hot pasta sauce and broccoli over squash, top with tempeh and serve.