I won’t even bother getting in a chicken vs tempeh debate with a meat eater. Tempeh can be tough to love, and I’ll admit it took me a few tries to appreciate it. But one place tempeh blows chicken (or any meat) out of the water is when you marinate it, because you can keep the marinade and use it straight from the bowl! That’s exactly what I did here…drizzled the extra marinade over the tempeh and lettuce, and it was AWESOME (By the way, I realize that’s one of my most over-used words. But it’s such an awesome word. Awesome.)
OK so if you haven’t checked out Fresh 365 yet, you’re missing out. It’s quickly becoming one of my favorite vegetarian blogs, with intriguing recipes, beautiful photos, and thoughtful writing. She put this tempeh on whole wheat wraps, which is how I would prefer to eat them, but it was late, and all I had was pita, so I went with it and it was still extremely delicious…the sweet-salty-sour-spicy balance in the marinade/sauce is perfect!
Just as a reminder (because I was uninformed until recently) – Worcestershire sauce usually contains anchovies, but you should be able to find a vegetarian version at a natural foods store.
(adapted from Fresh 365)
1/2 c freshly squeezed orange juice
1/2 c white vinegar
1/4 c olive oil
2 T soy sauce
1 T Worcestershire sauce
1 T brown sugar
1 t allspice
1 t salt
1 t cinnamon
1/2 t nutmeg
2 t grated fresh ginger
3 large garlic cloves, minced
1 serrano chile, finely chopped
3 scallions, chopped
8 oz tempeh, cut into thin strips
Combine the marinade ingredients in a medium glass bowl. Stir in the tempeh slices, cover, and marinate in the refrigerator for at least 30 minutes.
Heat a large skillet over medium high and add the tempeh. Cook for a few minutes on each side, until nicely browned (reserve some marinade).
Serve on flatbread or a wrap with some shredded lettuce, and drizzle the marinade over the top.