I’ve never eaten nor cooked with tempeh. Not sure why, because it’s really good stuff. I tried this recipe and served it atop some butternut squash-stuffed raviolis. It was great.
Tempeh and tomatoes in pomegranate sauce (from The Verdant Life)
1 tablespoon olive oil
1/2 medium yellow onion, sliced
6 ounces tempeh, cubed (I used an organic 5-grain kind, as used by the author)
1 cup cherry or grape tomatoes, halved lengthwise
1/2 cup tomato sauce
1 tablespoons pomegranate molasses
1 tablespoon soy sauce
1 tablespoon peanut butter
2 tablespoons maple syrup
1/2 cup water
In a medium skillet on low heat, cook the onions in olive oil until translucent, about 5 minutes. Turn up the heat slightly to put just a little color on the onions, about 2 minutes. Add tempeh and tomatoes, stir to coat in oil and cook an additional 4 – 5 minutes until the tempeh begins to brown. Add remaining ingredients, reduce heat to low, and stir gently to melt the peanut butter and combine everything thoroughly. Cook 5 minutes more, stirring occasionally, and add more water if necessary. Serve atop raviolis. Makes 2 servings.