Tender is the Tempeh

Whenever I have Tempeh at a restaurant, it's tender.
At home, I just hadn't figured it out.
Steam it, some folks told me, for a half hour, on the stove top, or in the oven.

Still, never tender enough.

That is, until tonight!

Tried out a new recipe from a vegan blog online, Vegan Cooking School.
Mother of God, this is perfectly tender Tempeh. It will go beautifully with whatever you pair it with. Ours, of course, became a delicious Reuben with home-fermented sauerkraut.

Voila.

Tenderest Tempeh

1. Preheat oven to 350 degrees.

2. Slice a tempeh strip lengthwise in half so that's it's thinner. Then, slice it horizontally in half so that it's shorter. You should have 4 equal slices of tempeh.

3. Place the four peaceful pieces of tempeh in a baking dish (or cast iron, as we tend to use).

4. In a bowl, mix one cup of water, 1/3 c of Tamari, 1/4 c Olive Oil, 2 tablespoons of whole grain or dijon mustard, 1 teaspoon of cumin, and 1/2 teaspoon of caraway.

5. Pour the marinade over the tempeh, place in the oven, uncovered.

6. Let it roast for 25 or 30 minutes (maybe 40). When the tempeh appears to be brown and tender, take it out of the oven!

7. Remove the tempeh from the marinade, and spice it up with some sauerkraut, or greens, or alongside whatever you have lying around. OR make it into a Reuben sandwich! YUM.