Grilled Tempeh Sandwiches from Dr. Weil |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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From the book 8 Weeks to Optimal Health . I have not made it yet. Posting for safekeeping. Dr Weil says: Tempeh is a fermented-soybean product, a staple food of Indonesia, with a meaty texture and a bland flavor. You will find packages of it refrigerated or frozen in health-food stores. ETA: Well I tried it. I would say it is for die-hard tempeh fans. I had never tried it before and I will try it another way but probably not this way again. Ingredients:
1 cup red wine |
4 tablespoons olive oil |
3 large garlic cloves, mashed |
2 teaspoons coriander seeds, crushed or 1 teaspoon ground coriander |
salt |
2 (8 ounce) packages tempeh |
8 slices sandwich bread |
lettuce |
8 slices tomatoes |
Directions:
1. Thaw tempeh if frozen. The 8 oz packages that I got were a square shape just the size of a loaf of bread. Cut each cake thru the middle (so it is two thinner pieces but the same size square) using a sharp knife. If you get a 1 pound section and it is rectangular you will want to cut it crosswise first.
2. Marinate the tempeh slices in the combined marinade at least 1 hour at room temperature or 3 hours in the refrigerator.
3. Drain the tempeh and grill or broil until well browned. I used a Foreman grill and I think it took about 7 minutes.
4. Make sandwiches of it on toasted bread with lettuce, tomato and your favorite spread.
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