Creole Tempeh Recipe

Creole Tempeh Recipe

Ingredients

Makes 4 to 6 servings

• 1 pound tempeh, cut into 1/4-inch slices
• 1/4 cup soy sauce
• 3 tablespoons Creole seasoning
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 medium sweet yellow onion, chopped
• 2 celery ribs, chopped
• 1 medium green bell pepper, chopped
• 3 garlic cloves, chopped
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 teaspoon dried thyme
• 1/2 cup dry white wine
• salt and freshly ground black pepper

Method

1. Place the tempeh in a large saucepan with enough water to cover
2. Add the soy sauce and 1tablespoon of the Creole seasoning
3. Cover and simmer for 30 minutes
4. Remove the tempeh from the liquid and set aside, reserving the liquid
5. In a shallow bowl, combine the flour with the remaining 2 tablespoons Creole seasoning and mix well
6. Dredge the tempeh in the flour mixture, coating well
7. In a large skillet, heat 1 tablespoon of the oil over medium heat
8. Add the dredged tempeh and cook until browned on both sides, about 4 minutes per side
9. Remove the tempeh from the skillet and set aside
10. In the same skillet, heat the remaining 1 tablespoon oil over medium heat
11. Add the onion, celery, bell pepper and garlic
12. Cover and cook until the vegetables are softened, about 10 minutes
13. Stir in the tomatoes, then add the tempeh back to the pan along with the thyme, wine and 1 cup of the reserved simmering liquid
14. Season with salt and pepper to taste
15. Bring to a simmer and cook, uncovered, for about 30 minutes to reduce the liquid and blend the flavors
16. Serve immediately

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