Recipes for Frozen Tempeh

Ingredients

• 1 cup expired frozen tempeh, thawed
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 carrot, sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1/2 cup vegetable broth
• Cooked rice or noodles, for serving

Instructions

1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the expired tempeh and cook until heated through and slightly crispy, about 5 minutes.
3. Add the bell pepper, carrot, broccoli, and garlic to the skillet. Stir-fry for another 5 minutes or until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and vegetable broth. Pour the sauce over the tempeh and vegetables.
5. Cook for an additional 2-3 minutes, or until the sauce has thickened.
6. Serve the stir-fry over cooked rice or noodles.
7. Enjoy!

Ingredients

• 1 cup expired frozen tempeh, thawed
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup diced tomatoes
• 1 cup chopped spinach
• Salt and pepper, to taste
• Cooked rice, for serving

Instructions

1. In a large pot or deep skillet, heat the vegetable oil over medium heat.
2. Add the expired tempeh and cook until lightly browned, about 5 minutes. Remove from the pot and set aside.
3. In the same pot, add the onion and garlic. Sauté until the onion is translucent.
4. Add the curry powder, turmeric, cumin, and coriander to the pot. Stir well to coat the onions and garlic with the spices.
5. Pour in the coconut milk, vegetable broth, and diced tomatoes. Bring the mixture to a simmer.
6. Add the cooked tempeh back to the pot and stir in the chopped spinach. Season with salt and pepper to taste.
7. Simmer the curry for 10-15 minutes, or until the flavors have melded together and the spinach is wilted.
8. Serve the tempeh curry over cooked rice.
9. Enjoy!

Ingredients

• 1 package of slightly expired frozen tempeh
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped red onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream
• 1/4 cup shredded cheddar cheese

Instructions

1. Thaw the frozen tempeh in the refrigerator overnight.
2. In a mixing bowl, crumble the tempeh into small pieces.
3. Heat the olive oil in a pan over medium heat.
4. Add the crumbled tempeh to the pan and cook for 5 minutes, stirring occasionally.
5. In a small bowl, combine the cumin, chili powder, paprika, cayenne pepper, salt, and black pepper.
6. Sprinkle the spice mixture over the tempeh and stir well to coat.
7. Continue cooking the tempeh for another 5 minutes or until slightly crispy.
8. Warm the corn tortillas in a dry skillet or microwave.
9. Assemble the tacos by placing a spoonful of the spicy tempeh on each tortilla.
10. Top with shredded lettuce, diced tomatoes, chopped red onions, fresh cilantro, sour cream, and shredded cheddar cheese.
11. Serve immediately and enjoy!