Tempeh is an excellent source of vegan protein. Give it a try – you just might like.
4 (8 oz) packages of Litelife Tempeh
1/4 cup tamari
1 T. fresh grated ginger
1″ piece of kombu sea vegetable
Water to cover tempeh
Olive, safflower, sunflower or coconut oil
In a glass bowl, mix together the tamari and ginger.
Slice the tempeh in pieces of approximately 1/3″ thick and 1″ long, then place into the bowl.
Add enough water just to cover the tempeh and stir gently.
Cover the bowl and place into the refrigerator overnight or for about 6-8 hours.
Now place the piece of kombu on the bottom of the pot and add the tempeh with the marinade.
Bring to a boil and simmer for 20 minutes.
Remove the tempeh and drain.
Next, heat a large skillet, add your choice of oil, then place the drained tempeh in a single layer in the pan and sprinkle a little sea salt over and let it brown on both sides.
Remove from pan and set aside.