OMG, comfort just took a turn down the tempeh lane. Call me crazy, the gal who used to love to snarf up an entire box of Velveeta Shells & Cheese, now diving right into a rich concoction of tempeh, garlic and cauliflower rice. Heidi Swanson, Super Natural Every Day, wrapped me around her pinky explaining this creamy edition of soul food – “…a substantial meal-in-a-skillet exploding with spicy, peppery, gingery madness.”
Trust me – take the challenge of really cooking slowly the shallots and garlic. Tantalizing creaminess than body slams Velveeta!!
Note: Heidi says this recipe serves 4. In my house, 2!! Add a side salad or grilled asparagus and red bell pepper to stretch to 4 servings.
Black Pepper Tempeh
- 3 T. extra-virgin coconut oil (olive oil optional)
- 3 shallots, thinly sliced
- 1 t. red pepper flakes
- 15 small cloves garlic, smashed
- 1 T. peeled and grated fresh ginger
- 3 T. shoyu, tamari or soy sauce
- 1/4 c. natural cane sugar
- 2 T. water, plus more as needed
- 8 oz tempeh, sliced pencil-thick
- 12 oz cauliflower, very finely chopped (a little bigger than rice)
- 1 t. freshly ground black pepper, more if desired
In a large skillet over low heat, combine the coconut (olive) oil, shallots, red pepper flakes, garlic and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the garlic cloves are soft throughout, about 15 minutes.
While the garlic is cooking, whisk together the shoyu, sugar, and water in a small bowl.
Increase the temperature under the skillet to medium-high and add the tempeh. Gently stir to get the tempeh coated. Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes. Uncover, dial the heal up even more, and cook until the cauliflower and tempeh starts to brown a bit. If you need to add a bit more water to the pan, carefully do so, 1 T. at a time. Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately.