Sizzling Tempeh Cutlets (from Hadley Holistics)

August 18, 2009 at 1:12 pm Leave a comment

Raw tempehCheck out my recipe featured on Hadley Holistics’ blog this morning.  This is Matt’s FAVORITE recipe..he has perfected it and I make a request for him to make it every week. It’s SO simple, and a great way to enjoy tempeh.

I know you’ve heard of tofu, but what is tempeh exactly? Tempeh is made from fermented soybeans. Unlike tofu, in which soy is processed differently by curdling  fresh hot soymilk with a coagulant, you can actually see the soybeans. This gives the tempeh a wonderful (in my opinion) chewier texture. It has more protein than tofu (15.5 grams in 1/2 cup), more fiber (3.5 grams in 1/2 cup) and more calories (160 calories in 1/2 cup vs. 97 calories in 1/2 cup of tofu).  Because tempeh is less processed than tofu, I think it’s healthier for you.  You can find it in health food stores in the refrigerated section (and some supermarkets are starting to carry it, too).  Prepare by grilling, broiling, steaming, baking, and using as a meat subsitute.  If Matt has grown to like it (actually love it!), so can you!

This is the most popular tempeh you'll find in the store. Look for variations such as flax and wild rice!

This is the most popular tempeh you'll find in the store. Look for variations such as flax and wild rice!

 This is one of my favorite recipes, and it’s a cinch to make. It comes from the New Age Health Spa, an adorable getaway in the Catskills. I like to prepare this in the morning and leave the tempeh marinating in the fridge while I’m at work. When I come home and it’s time for dinner, the tempeh is perfectly marinated and utterly delicious.  I’ll usually add a grain like quinoa or buckwheat to make it a complete meal. Enjoy!


8 oz tempeh
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp sea salt
1/2 c steamed kale or other leafy green

1. Cut the tempeh into 3″ slices and cut each slice in half diagonally to form wedges
2. Combine the remaining ingredients (except for the greens) and marinate the tempeh in this mixture for 6-8 hours or overnight if possible. The longer tempeh merinates, the more tender and flavorful it will be.
3. Sear tempeh in a hot pan (about 3 minutes per side) and serve immediately over steamed greens.


Yields: 3 servings


Entry filed under: nutrition. Tags: , , .

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