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Tempeh Marinato con purée

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This is very simple to make and has a nice high-contrast mix of ingredients that give it a really nice taste. It's one of my favourite.

Ingredients (2 people)#

  • Tempeh: 200 gr
  • Potatoes: 400 gr
  • Leeks: 400 gr
  • Extra vergin olive oil: 3 TBSP
  • Soy sauce: 4-5 TBSP
  • Lemon: 1/4 of a medium size lemon (this is approximately, but I usually just cut a lemon in half and squeeze a bit of juice but not the whole half)

Method#

  1. Marinate the tempeh first. I usually use an empty glass bottle of a tomato passata or something like that for the marination. Cut the tempeh in small cubes (1 cm roughly), put them in the bottle, and then add the oil, soy sauce and lemon
  2. Close the bottle and shake it well so that the mixture of oil, soy sauce and lemon impregnates the whole tempeh
  3. Leave it in the fridge to marinate for around 30 minutes
  4. Prepare the purée: in a pot, put the potates cut in pieces, the leeks cut down into slices and a bit of water to cover up the vegetables. It doesn't matter who big or small the pieces and slices are, because we will smash them later; but the smaller the pieces, the quicker they will cook. Then bring to boil and cook for 10-15 minutes until the vegetables are soft
  5. Drain the vegetables and then smash them with a blender. You shouldn't need any additional water, but you can keep some of the cooking water in case, it depends on the texture you want for the purée
  6. After 30 minutes have passed, take the tempeh from the fridge, heat up a pan and pour the tempeh with its sauce into the pan
  7. Cook at medium/high flame (keep an eye that it doesn't stick on the pan) for 3-5 minutes until the tempeh is a bit toasted on the side
  8. Prepare for serving: take a plate, put the purée by making it into a circular shape. Then lay the tempeh on top, and it's ready!

Tips#

You can eat this dish with any purée. I wouldn't recommend something with a too strong flavour: potatoes only go well too; or alternatively, I like it with potatoes and pumpkin purée too. Because of the "lemony" kick in the tempeh, I suggest something plain or with sweeter tones rather than bitter, spicy or acidic.