| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Veg01 | 4 | Servings | |
INGREDIENTS
| 1 | lb | Tempeh or 3 cakes of |
| extra-firm tofu cubed | ||
| 3 | T | Vegetable oil |
| 1 | c | Onions, finely chopped |
| 1 | t | Ground fennel seeds |
| 1 | t | Chili powder |
| 1 | t | Ground coriander |
| 1 | t | Ground cumin |
| 1/8 | t | Cayenne pepper |
| 1 | Green or red bell pepper | |
| chopped | ||
| SAUCE | ||
| 2 | T | Tamari soy sauce |
| 2 | T | Fresh lemon juice |
| 3 | T | Molasses or brown sugar |
| 2 | T | Cider vinegar |
| 1 | T | Prepared mustard |
| 1 | 7 oz can tomato paste | |
| 1 | c | Water |
| 4 | ds | Tabasco sauce, or other hot |
| sauce |
INSTRUCTIONS
For tempeh: Saute the onions, garlic and spices until the onions begin to soften. Add the peppers and tempeh and continue sauteing until the peppers brighten and the tempeh browns. Transfer this mixture to a shallow baking pan. Whisk together the sauce ingredients and pour them over the vegetable-tempeh mixture. Bake covered at 350øF for 1/2 hour and uncovered for another 1/2 hour, stirring frequently throughout. For tofu: Saute the vegetables and spices. Whisk together the sauce ingredients. Combine the sauteed vegetables and the sauce and pour over the tofu cubes in a shallow baking pan. Bake as directed for tempeh, stirring very gently to avoid breaking the tofu cubes. Serve on rice with a side dish of cole slaw or greens. Or pack it into a pita bread to make a sandwich. Recipe by: New Recipes From Moosewood Restaurant Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 285
Calories From Fat: 159
Total Fat: 18.4g
Cholesterol: 0mg
Sodium: 1091mg
Potassium: 881.9mg
Carbohydrates: 19.1g
Fiber: 5.8g
Sugar: 8.2g
Protein: 17.2g