Mornings, and breakfast, is always hurried. What to do? We’ve pretty much settled on a daily staple of this marinated tempeh recipe and Sauteed Brussel Sprouts (coming up).
A couple of times a week, I chop up a couple of Trader Joe’s Tempeh packages, and when morning comes, I just heat up a frying pan, dump them in, and start getting the coffee ready
Makes 4-6 portions.
- 2 tsp Sage
- 1 tsp Thyme
- 1/2 tsp pepper
- 1 tsp onion powder
- 3 cloves garlic
- 6 tbs olive oil
- Two caps Hickory liquid smoke. (You can get this in the sauce section of Safeway.)
- 3 tbs brags or soy sauce
- 3 tbs water
- 16 ounces of tempeh (Two 8 ounce packs)
I mix all the marinade ingredients in sealable tupperware, so I can tumble it to coat all the tempeh.
Chop the tempeh widewise and add to the marinade. It can be helpful to make sure all the tempeh is separated so that they don’t clump up and not get any marinade.
Now, put the lid on the tupperware, and gently roll the tempeh over and over. You want to coat them all, without breaking the tempeh chunks too much.
Since the oil becomes solid in the fridge, I like to leave it out overnight to let it soak in first. In the morning, after making the first batch, they go in the fridge.
When one side is all fried up, it’s time to turn them over. (If I’m making shredded brussel sprouts in another pan, which I usually am, this is also my cue to toss them in).
Here we go! Slow carb, healthy but most importantly delicous breakfast.
I have a bunch of alternative combinations of spices and herbs I mix up for variety. I’ll make a post next time I make them.