Tempeh Soyrizo

I adapted this recipe for TVP & Tofu soyrizo to use tempeh. I don’t really like working with TVP and it’s awesome with tempeh. So.

  • 1 package of tempeh, minced into minuscule crumblins
  • 2 cloves garlic, minced or pressed
  • 1/8 cup red wine vinegar (or mix of cooking sherry & red wine)
  • 1/8 cup soy sauce/gluten-free tamari/shoyu/Bragg’s(tm)
  • 2 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 1 tablespoon crushed red pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cumin

In a small-medium-sized bowl, mix all of the ingredients except the tempeh. Pour the tempeh in to a large bowl, then stir in the mixture, coating all of the tempeh evenly. Let this sit for for about 15 minutes before using–it lets everything soak in and allows the vinegar to mellow a little bit.


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