- I think tempeh is kind of unfairly stigmatized. Tofu is mainstream now but its’ lumpy, rugged brother, Tempeh, hasn’t had his moment yet. I prefer tempeh actually, it’s a much more interesting (some would say toothesome) texture and it takes on the flavor of whatever you cook it in and brings its’ own earthy flavor. I once had a tempeh “BLT” and the tempeh was so well marinated and cooked I couldn’t believe it wasn’t bacon. And I love my bacon so that’s sayin something.
Also, shout out to the Avocado Man at the SLO Farmers Market– 5 of these beauties for $2. If that’s not a reason to be the happiest town in America I don’t know what is
{serves 1}
- 1/2 can black beans
- 1/2 can pickled chilis
- 2 tsp garlic salt
- 2 tsp paprika
- chili flakes
- 3 tbsp olive oil
- 1 egg
- 5 slices tempeh
- 1/4 yellow onion
- 2 cloves garlic
- 1/4 avocado
- mince garlic and and dice onions
- heat 2 tbsp olive oil over medium high heat and add garlic then onions
- when onion is turning opaque add the beans and pickled chilis and stir to incorporate
- in another small pot bring water to a boil, then add egg (gently!) and reduce to a simmer and cook for 5-8 minutes depending on how soft you want your egg yolk, I like mine right at the 5 minute mark
- get it out with a slotted spoon and run it under cold water
- in a small saute pan heat 1 tbsp olive oil, paprika and garlic salt over medium low heat
- slice tempeh into strips and add it to the pan, when browned on one side flip each slice then remove from heat
- serve bean slop in a bowl, peel egg and throw it in there, slice avocado and add it, then top with tempeh and dig in
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