Tempeh Revisited: Tempeh Patties

Standard / by / July 26, 2012 / 12 Comments

Yesterday I shared a new way to prepare tempeh – basically to make it seem less like, err… tempeh.

I know, I know, blasphemy to the tempeh-lovers in the house!

At the conclusion of my post on Scrambled Tempeh “Eggs” I suggested that I might try the recipe again, with a little more water, and prepare them as patties.

Good news! It worked!

I served the patties over a bed of cooked spinach (sautéed with a splash of Bragg’s Liquid Aminos) and layered with raw tomato slices; I topped it off with finely diced red onion and a dollop of Vegenaise Tartar Sauce (vegan).

This delightfully delicious dish pleased both the vegan and the omnivore in the house – both of whom do not love tempeh.

Tempeh Patties

by JL Fields @ JL goes Vegan

Ingredients (Makes 2 patties)

  • 5 oz. tempeh (I used organic three-grain tempeh)
  • Filtered water
  • 2 teaspoons nutritional yeast (I used powder; fortified with B vitamins)
  • 1/8 teaspoon black salt (which is actually pink)
  • 2 teaspoons water
  • Avocado oil

Instructions

  1. Soak tempeh in filtered water for 15 minutes
  2. Remove the tempeh from the bowl of water and place it in a food processor.
  3. Using the “S” blade, pulse for a few seconds to break up the tempeh.
  4. Add nutritional yeast, salt, two teaspoons water and pulse.
  5. Heat avocado oil in the skillet.
  6. Roll and flatten tempeh into patties (half a block of tempeh – 5 ounces – makes two patties).
  7. Fry on medium-high heat for five minutes.
  8. Flip the patties, reduce heat to medium, and fry for another 3 – 4 minutes.
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If you’re on the fence about tempeh, try making it this way – I think you’ll like it!

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12 thoughts on “Tempeh Revisited: Tempeh Patties”

  1. So… I’ve made tempeh “crab” cakes before. But crab cakes have a lot of ingredients, so it was a little time consuming (good, but time consuming). I had NO idea you could do such a tasty quickie tempeh patty! I may even make this for breakfast today! you rock. 🙂

  2. My thoughts exactly: Why would you want to make tempeh taste less like tempeh? 🙂 It’s so funny…I happen to LOVE tempeh but have had a really difficult time warming up to tofu. Tempeh’s texture is spot on for me, whereas tofu, even when pressed can be far to mushy.

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  7. Yay! I have most of the ingredients already in my kitchen. I’m gonna try making this as soon I get the tempeh.

    1. Let me know what you think, @e803d40d91d8813744c171997cf29caa:disqus! I made them last week for a Tofu and Tempeh cooking class and they were a hit!

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