Tomato Basil tempeh

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Tomato Basil Tempeh

While in NYC, we met cookbook author Luke Volger. He loved our tempeh and created this delicious summer recipe!

Ingredients

• 3 TBSP avocado or olive oil, divided
• 1 8 oz cake of Tootie’s Tempeh, cubed
• Salt
• 1 TBSP tomato paste
• 2 garlic cloves, sliced into thin slabs or minced
• Small thumb ginger, finely julienned or grated
• 1 (heaping) cup halved cherry tomatoes
• 2 TBSP soy sauce or tamari
• 1 TBSP maple syrup
• 1 TBSP unseasoned rice vinegar
• 1 scallion, green and white parts, thinly sliced
• Handful torn basil, plus more for garnish
• Fresh rice or other cooked grain, for serving

Instructions

1. Set a medium skillet over medium heat, and once it’s hot, swirl in 2 tablespoons oil. Add the tempeh and fry it, turning it periodically, until golden-brown all over, 8 to 12 minutes total. Move the tempeh to a plate and sprinkle with salt.
2. Return the pan to the heat and swirl in the remaining tablespoon of oil. Add the tomato paste, garlic, and ginger, stirring for about 2 minutes, until fragrant and the tomato paste darkens a touch. Add the tomatoes, soy sauce, maple syrup, and rice vinegar. Simmer for about 10 minutes, stirring often, until the tomatoes collapse and the sauce thickens, looking a bit sticky.
3. Stir in the tempeh and scallions, and simmer for another minute or two, until heated through. Quickly stir the basil in.
4. Serve over rice, garnished with more basil.

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