Thursday, August 9, 2007

Tempeh with Tomatoes, Black Olives and Capers

I have seen fish cooked in a sauce similar to this one, so I decided to try a vegetarian version with tempeh. It turned out so well! It was nice served with creamy macaroni and peas and a salad.

Here is the recipe for the tempeh:

Tempeh with Tomatoes, Black Olives and Capers

1 (14.5 oz) can of diced tomatoes
2 cloves of garlic, minced
3 tablespoons of extra virgin olive oil
12 pitted Kalamata olives
1 tablespoon capers
1 splash of wine, we used red
1 package of tempeh, cubed
freshly chopped basil, oregano, or other herbs

1. Combine sauce ingredients in an oven-safe dish. You have the option of browning the tempeh before putting it in the sauce or after. I browned it after. Here is what I did:
2. Place the uncooked tempeh in the tomato sauce and put it in a 350 degree oven to bake while preparing whatever dish you are serving alongside. Let the tempeh cook for at least 20 minutes, or longer. Take tempeh out of oven after it has baked.
3. Heat a bit more olive oil in a skillet. Place each piece of tempeh (without the sauce) on a hot skillet and let the tempeh brown on two sides. Then I poured the sauce over the tempeh and let it simmer for a few minutes. Toss in freshly chopped herbs and then serve.

Alternate method, if you don't want to use the oven:

Brown the tempeh, add the sauce and simmer for at least 20 minutes. Toss with freshly chopped herbs and serve.

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