Tempeh stew

Cassoleta de tempeh

Tempeh is one of the soya vegetable proteins, like tofu.
Unlike tofu, tempeh is made by fermenting soya. This is why it has a denser texture and a stronger flavour.

It can be found raw or marinaded (the latter can be eaten uncooked). It is presented in bars.


(for 2 servants)

  • 3 tempeh bars (3 oz)
  • 2/3 cup peas
  • 1 onion
  • 1 courgette (zucchini)
  • 1 carrot
  • 1/2 aubergine (eggplant)
  • 1 tomato
  • 2-3 bay leaves

For the “picada” (a finely ground mixture of garlic and nuts added to sauces and stews).

  • 20-25 almonds
  • 1-2 cloves garlic
  • salt and pepper
  • parsley

Preparation time:

  • 30 min



  1. Chop the vegetables and the tomato and fry in olive oil for 5 min over a low flame.
  2. Meanwhile, prepare the “picada”, grinding and mixing in a mortar the almonds, garlic, parsley, salt and pepper.
  3. When the vegetables are ready, add 2 or 3 bay leaves, the peas, the diced tempeh and the “picada”.
  4. Stir a little, cover with water and simmer for about 15 min on a low flame


  • Leave some sauce to mop up with bread 😛
  1. hiulit
    Posted 05/01/2012 at 00:19 | Permalink



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