There is something about nice weather that makes me want to eat sandwiches everyday. I was also inspired to make a sandwich by the new daiya cheese wedges. I’m not usually one for vegan cheese (unless I’m having a deadly craving for some mac ‘n’ cheese) but when new vegan products come up I have to try them at least once. Below is a recipe for a ginger marinade/dressing for tempeh or tofu. I used it for a sandwich, but it would be great as a salad dressing, or adding the tempeh to a stir-fry or rice dish. I read about this method of marinating tempeh on the ppk and was a little skeptical, but it definitely works really well!
- 1 package tempeh
- 1/2 c olive oil (sesame oil would be good if you have it!)
- 1/3 c braggs liquid aminos
- 1 inch of ginger, grated
- 1 T agave nectar
- 1 T lemon juice
- 1 T sesame seeds (optional)
Fill a small saucepan with water and bring to a boil. Cut tempeh into desired size and shape. I like to cut the whole piece in half and each half I like to cut so that it’s half as thick. This will give you four pieces. Once the water is boiling drop the tempeh in and let cook for 10 minutes.
During this time prepare the marinade by whisking all the ingredients together in a medium bowl.
Transfer the tempeh from the boiling water into the marinade and let sit for 45 minutes to an hour. The tempeh will look darker in color, and that’s how you know it absorbed the marinade.
Preheat a frying pan and transfer the tempeh from the marinade once it’s hot. You don’t need to add any oil or butter to the frying pan because the marinade will prevent the tempeh from sticking. Flip after about 3-5 minutes and let the other side cook. The tempeh should have a caramelized look to it.
This is a sweet, and creamy dressing that will become your new go to for every kind of salad be it greens or grains. I love dipping veggies, pretzels and chips in it too. I recommend using for a macaroni salad with chopped carrots, celery, and some peas or a kale salad with almonds and grapefruit (massage the dressing into the leaves of the kale for optimum results).
- 1/4 c apple juice (I use my juicer - this is no Mott’s juice, try to find something with no added sugar or flavors)
- 1/4 c canola oil
- 3/4 c vegenaise or other vegan mayonnaise
- 2 T agave nectar (less if apple juice is sweetened)
- 1/4 c dijon mustard
- 1 t ground ginger
- 2 T chopped parsley
- pinch of salt
Combine all ingredients in a large bowl and whisk until well combined. Store in a glass jar in the refrigerator for up to 10 days.
YIELDS: 8-10 oz (8-10 servings) PREP TIME: 5 minutes