Braised Tempeh
Here’s a great holiday dinner or anytime crowd-pleaser!
Yield: 4
Braised Tempeh
Perfect for holidays or any meal.
Ingredients
- (2) 8oz Tootie’s Tempeh
- ½ bottle of red wine (375 ml)
- ¼ cup apple cider
- 3 stalks celery - cut to ½ inch dice
- 2 medium-large yellow or sweet onion - cut to one inch chunks
Spice Rub ingredients
- Combine in a large plate/dish:
- 3 tablespoons smoked paprika
- 2 tablespoons chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon salt
Instructions
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of olive oil in a large saute pan that can go in the oven. Alternatively you can sear the tempeh and make the sauce in a saute pan and then transfer everything to a casserole dish.
- Apply the spice rub generously to each tempeh “cake”. In the saute pan sear the tempeh on both sides 5-8 minutes per side. You want to brown/caramelize the tempeh without burning it. Once it is browned on both sides, reserve it on a plate.
- Add the chunks of onions to the hot pan. Saute for 6-8 minutes, then add the celery and saute for 5 more minutes. Add the red wine and boil it for five minutes while scraping the bottom of the pan with a wooden spoon. Then add the apple cider and turn the pan off.
- Nestle the tempeh “cakes” into the pan. The liquid should come up the sides of the tempeh. You can move some of the onions/celery on top of the tempeh cakes.
- Braise the tempeh in the oven for 15 minutes and then flip the tempeh cakes over. Braise for 10 more minutes and serve. You can fold a tablespoon or two of butter into the sauce at this point. You can cut the cakes in half, quarters or slices.