Black Pepper Tofu and Tempeh

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This dish was inspired by a recipe in the incomparable “Plenty” by Yotam Ottolenghi. His version is just tofu and included copious amounts of butter and deep-frying. I decided to make it less labor intensive and a bit healthier by baking instead of frying and using a food processor to reduce the time mincing.

Ingredients

• 1 large onion, chopped
  
• 10 cloves garlic, minced
  
• 2-5 red chilies, minced
  
• ½ c gluten-free tamari
  
• ⅓ c palm sugar
  
• ¼ c neutral, high heat oil
  
• 2 Tbsp grated ginger
  
• 1-2 tsp grated galangal (optional)
  
• 2-3 Tbsp freshly ground black pepper
  
• 2 14 oz packages of firm tofu, cubed, drained and pressed
  
• 1 8 oz package tempeh, cubed
  
• 4 green onions, sliced thinly on the bias
  

 
Directions:
1. Preheat oven to 375°F
2. Add onion, garlic, chilies, tamari, sugar, oil, ginger, and galangal to a food processor. Process until just slightly chunky.
3. In a large bowl combine tofu and tempeh. Add sauce, black pepper and mix to coat thoroughly.
4. Transfer to a parchment lined baking sheet and place in the oven. Cook for about 45-50 minutes until edges are crisp and it smells fragrant. Flip tofu and tempeh every 20 minutes to ensure even cooking.
5. When finished, add green onions, mix and transfer to a serving dish. Serve with rice.

Serves: 4-6