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Accidental and afterthought wellness. Global flavors with a plant slant. Eating really well, deeply deliciously, and yet very healthily. An extra helping of umami. Here you will find an assortment of my lively vegetarian and vegan recipes that aim to please no matter the dietary preferences.

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Black Pepper Tofu and Tempeh

5/8/2020

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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

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