Tempeh/Tofu Ham
Tempeh/Tofu Ham
This tempeh tofu ham recipe works great! Very tasty and made excellent "ham" sandwiches for days after as well.
Ingredients
- Ingredients
- 1 (8 oz) Tootie’s Tempeh
- 21 oz (1 ½ blocks) tofu (we prefer Heiwa)
- 1/4 cup low sodium tamari or soy sauce
- 3-5 cloves of garlic, minced
- 2 TBSP tomato paste
- ½ cup beet Kvass or beet juice
- 2 TBSP smoked paprika
- 1 TBSP ground gloves
- 1 TBSP mustard
- 2 TBSP avocado or olive oil
- 1 tsp vegetable broth
- 1 1/2 cup chickpea or gluten free flour (or regular flour is fine too)
- 2 TBSP whole cloves
- Basting sauce (mustard, orange or pineapple juice, maple syrup, or whatever you prefer)
Instructions
- Prep: Preheat the oven to 375F and line a 8×4 inch loaf pan with parchment paper (or nonstick cooking spray).
- Prepare the mixture: Break apart and tofu and tempeh and place in food processor, along with the tamari, garlic, tomato paste, oil, seasonings, broth, and beet juice. Blend for a full 60 seconds, pausing about halfway to scrape the sides of the food processor. Once the wet mixture has fully combined, add the flour to the mix and process for an additional 45-60 seconds, until a thick and uniform mixture forms. Use more flour if needed.
- Fill the Mold: Transfer 2/3 of the tofu/tempeh mixture to the loaf pan. Form the mixture into a ball and shape into a ham-shape. With a knife, draw cross hatches across the top and poke the whole cloves into the sides. Smother a dijon mustard over the whole “ham”.
- Bake: Place the pan in the middle baking rack and bake for 60 minutes, basting every 10 minutes or so until it is nice a crispy on the outside.
- Remove from the oven and let sit for at least 5 minutes to set before slicing. Serve as desired; leftovers will keep in the fridge for up to 5 days.