Tootie’s Tempeh Braised Tempeh

This recipe is from Tootie’s Tempeh, a worker-owned cooperative in Biddeford, ME. Find more recipes from Tootie’s Tempeh on their website.

Perfect for holidays or any meal! Author: Matt Kaplan

Ingredients

• (2) 8oz Tootie’s Tempeh

• ½ bottle of red wine (375 ml)

• ¼ cup apple cider

• 3 stalks celery - cut to ½ inch dice

• 2 medium-large yellow or sweet onion - cut to one inch chunks

Spice Rub ingredients

• Combine in a large plate/dish:

• 3 tablespoons smoked paprika

• 2 tablespoons chili powder

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 tablespoon cumin

• 1 tablespoon salt

Instructions

1. Preheat the oven to 400F degrees.

2. Heat 2 tablespoons of olive oil in a large sauté pan that can go in the oven. Alternatively you can sear the tempeh and make the sauce in a sauté pan and then transfer everything to a casserole dish.

3. Apply the spice rub generously to each tempeh “cake”. In the sauté pan sear the tempeh on both sides 5-8 minutes per side. You want to brown/caramelize the tempeh without burning it. Once it is browned on both sides, reserve it on a plate.

4. Add the chunks of onions to the hot pan. Sauté for 6-8 minutes, then add the celery and sauté for 5 more minutes. Add the red wine and boil it for five minutes while scraping the bottom of the pan with a wooden spoon. Then add the apple cider and turn the pan off.

5. Nestle the tempeh “cakes” into the pan. The liquid should come up the sides of the tempeh. You can move some of the onions/celery on top of the tempeh cakes.

6. Braise the tempeh in the oven for 15 minutes and then flip the tempeh cakes over. Braise for 10 more minutes and serve. You can fold a tablespoon or two of butter into the sauce at this point. You can cut the cakes in half, quarters or slices.

Image from Tootie’s Tempeh - https://www.tootiestempeh.com/more-recipes/braised-tempeh