Here are 2 staples to have in your frig if you are vegan or just watching out for too much meat on a daily basis. They are soy based products so beware if you have a soy intolerance. The tofu has a little bit of a hard boiled egg texture and the tempeh is a little denser with a little more nut texture. Both are seasoned and baked and can be stored for up to 10 days in your frig. I like them right out of the frig but they are delightful when heated up and added to salads or casseroles. Tempeh was new for me and I am happy to say, it has earned its way into my meal planning. Remember, these are new textures and tastes. They are NOT chicken or any other meat but they do serve as a wonderful alternative. If your “WHY” is strong enough that you are seeking dietary changes, it’s worth experimenting with new options and finding something that you really like and not just tolerate. I have found the added protein helps to keep me more full for longer. (cuts way down on snacking between meals)
TOFU:
place in colander and let it drain for a couple of hours. (You can press the water out by placing a heavy object on the block of tofu but I’ve found it easier to just let it sit and drain. )
cut into slices and then into cubes.. spread on a greased parchment paper and sprinkle with Potlatch seasoning or seasoning of your choice.
Bake at 400 for 20 minutes, turning once half way through
TEMPEH:
Marinate the sliced tempeh for at least 2 hours before baking at 350 for 15 minutes in a covered greased baking dish, Remove the foil and flip the tempeh and bake uncovered for 15 minutes.
Marinade:
1/2 c. balsamic vinegar
2 cloves mince garlic
4 tsp. low sodium soy sauce
1 TBL. pure maple syrup
1 Tbl. olive oil