Ingredients
I pack of tempeh (defrosted)
2 cloves garlic
Equivalent amount of ginger
Soy sauce/shoyu – around two tablespoons
Oil for frying
Method
Slice tempeh block into two slabs & then cut into fingers
Crush and chop garlic
Peel and chop ginger
Place tempeh fingers in a dish
Spread garlic and ginger over fingers
Sprinkle soy sauce/shoyu lightly over the tempeh – don’t soak it or it will be too salty.
Leave for 30 minutes
Shallow fry fingers both sides along with marinade bits until browned to taste.
Serve with stir fried vegetables and brown rice
Or try in a sandwich
Or use in a casserole
Or try something else
A vegan BLT can be called a TLT – tofu, lettuce and tomato. Here, it is made with locally grown lettuce and tomatoes (Incredible Edible Todmorden ), using locally baked bread (Saker ) and mayo that was made just minutes before .
Ingredients
4 fluffy white buns/rolls/baps/etc. per person (I’m not getting into bread name politics!)
4 thick slices of firm bean curd/tofu (1 pack of Clear Spot Naturally Smoked Tofu )
2 tomatoes, sliced
lettuce, washed and roughly chopped, (or spinach)
soy sauce
sunflower oil
egg-free mayo
Vitalite or other non-dairy marg, for spreading on the bread
Method
Prepare the bread and slice the tomatoes.
In a large pan, warm some oil, add the slices of tofu with some soy sauce. Gently fry both sides of the tofu for about 10-15 minutes per side. Meanwhile, add some mayo to the bread and wash and chop the greens.
Make up the BLTs on the bread, in the order Vitalite, mayo, tofu, tomato, lettuce, more mayo. Serve immediately.
Here’s one I prepared earlier
Recipe from Impressive Food blog
We have been invited back to have a stall at the Heptonstall Festival (music and other events) on Saturday July 4th.
Anyone interested in helping on it, please get in touch . It was certainly worthwhile last year.
Posts navigation
Supporting and inspiring a lifestyle free of animal-derived products