My trusty computer was down most of the day today so I’m looking for something mindnumbingly easy to make and yumfully delicious to eat…tempeh to the rescue!
In case you’re new to the vegan game, tempeh is tofu’s more macho big brother. It’s made from fermented soybeans instead of soybean milk so it’s denser and “meatier” than tofu, making it perfect for breading and crisping and burgering. To mellow it out you usually soak it or cook it in liquid first, then zip it into your tempeh-ready recipe for a fabulously filling feast!
Details and directions at Crispy Tempeh
According to the Rules of the Interwebs, you shouldn’t post someone else’s entire recipe, only part of it with a link to the rest, unless you’ve changed the recipe up bigtime.