Tempeh is a terrific protein. It’s made from whole fermented soy beans, so it has about 30 grams of protein per cup, is a rich source of calcium, is easily digested, and helps support healthy intestinal flora. But many people don’t eat it because they’ve never had it prepared well.
Enter our easy Skillet Tempeh Reuben. Hearty and tangy, this dish makes an excellent main with a side salad or, for a more classic bite, is delicious on rye bread as a sandwich. Chef Nattalia made it for lunch this afternoon, and the students finished off two platters in a blink of an eye.
Follow the whole recipe, or just work through the first procedure line and put your own spin on it later. I often make lots of basic tempeh at a time, season it with fennel seed and Italian herbs, and then freeze it in glass jars to be reheated later for a fast meal.
Hope you’re tempted!
Skillet Tempeh Reuben
2 packages tempeh, crumbled
3 Tbs tamari
2 Tbs Dijon mustard, or more to taste
1 Tbs medium-high heat fat
1 medium red onion, thinly sliced
24 oz sauerkraut, raw
salt, to taste
2 tsp caraway seeds, toasted
Place the crumbled tempeh in a steamer basket. Cover and steam for 20 minutes. Remove to a medium bowl. Whisk
tamari and mustard together. Add tamari and mustard to the tempeh, stirring to combine. Cover bowl with a plate.
Heat a heavy skillet or pan over medium heat and add the fat. Add onions and sauté until soft, 5-10 minutes. Add the
tempeh, stir to warm through, and then remove from the heat.
Stir in the sauerkraut and caraway seeds. Season with salt and pepper if necessary and transfer to a serving platter.