Appetite For Reduction Part 8

Masala Baked Tofu SERVES 4 * ACTIVE TIME: 10 MINUTES * TOTAL TIME: 2 HOURS [image]

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI).

PER SERVING PER SERVING ( RECIPE): ( RECIPE):.

Calories: 90 Calories from fat: 40 Total fat: 4.5 g Saturated fat: 1 g Trans fat: 0 g Total carb: 4 g Fiber: 2 g Sugars: 1 g Protein: 9 g Cholesterol: 0 mg Sodium: 380 mg Vitamin A: 0% Vitamin C: 0% Calcium: 20% Iron: 15% It's pretty obvious that this will go with all the Indian-inspired dishes, but I really like to put this tofu where it doesn't belong-on top of Pasta con Broccoli Pasta con Broccoli (page 169), inside the (page 169), inside the Black Bean, Zucchini, & Olive Tacos Black Bean, Zucchini, & Olive Tacos (page 131) or on a salad with (page 131) or on a salad with Carrot-Ginger Dressing Carrot-Ginger Dressing (page 52). Vegan food can be a clash of food and culture, so think outside the tofu box and have some fun. You can also just make a sandwich out of this, with some hummus or reduced-fat mayo and the usual suspects, lettuce, tomato, and onion. (page 52). Vegan food can be a clash of food and culture, so think outside the tofu box and have some fun. You can also just make a sandwich out of this, with some hummus or reduced-fat mayo and the usual suspects, lettuce, tomato, and onion.

MARINADE: MARINADE: cup vegetable broth cup vegetable broth 2 tablespoons rice vinegar 2 tablespoons tamari or soy sauce 2 tablespoons curry powder 3 cloves garlic, minced 2 teaspoons minced fresh ginger TOFU: 1 block extra-firm tofu (about 14 ounces), pressed 1 block extra-firm tofu (about 14 ounces), pressed Prepare the marinade by combining all its ingredients in a wide, shallow bowl.

Cut the tofu widthwise into eight equal pieces. If you like, slice those pieces corner to corner to form triangles. Marinate for at least an hour, or up to 12 hours, flipping after 30 minutes.

Preheat the oven to 375F. Spray a baking sheet with nonstick cooking spray. Place the tofu on the baking sheet and bake for 20 minutes. Spray it with a little more cooking spray and flip the pieces. Spoon some marinade over each piece and bake another 10 minutes. If you like, place it under the broiler for about 3 more minutes for extra chewiness.

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OMG Oven-Baked Onion Rings (page 59) Spinach Lasagna with Roasted Cauliflower Ricotta &. Spinach (page 179) [image]

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Wild Rice Salad with Oranges & Roasted Beets (page 39) Sushi Roll Edamame Salad (page 20) [image]

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Black Bean, Zucchini, & Olive Tacos (page 131) [image]

Eggplant-Chickpea Curry (page 230) and Cranberry-Cashew Biryani (page 67) Quinoa, White Bean, &. Kale Stew (page 245) [image]

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Broiled Blackened Tofu (page 147), b.u.t.ternut Coconut Rice (page 80), and Jerk Asparagus (page 91) Mushroom & Cannellini Paprikas (page 127) and Scarlet Barlety (page 69) [image]

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Cajun Beanb.a.l.l.s & Spaghetti (page 190) [image]

Hottie Black-Eyed Peas & Greens (page 119) and Ginger Mashed Sweet Potatoes & Apples (page 63) [image]

Scallion Potato Pancakes (page 61) 2nd Avenue Vegetable Korma (page 226) [image]

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Mango BBQ Beans (page 133) and Mashed Yuca with Cilantro & Lime (page 57) Veggie Potpie Stew (page 251) and Sweet Potato Drop Biscuits (page 253) [image]

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Bistro Broccoli Chowder (page 204) Spinach Linguine with Edamame Pesto (page 174) [image]

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Red Thai Tofu (page 149), Bhutanese Pineapple Rice (page 72), and Green Beans with Thai Basil (page 98) [image]

Lettuce Wraps with Hoison-Mustard Tofu (page 153) [image]

Buffalo Tempeh (page 161) with Cool Slaw (page 38) G.o.ddess Nicoise (page 25) [image]

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Lentil & Eggplant Chili Mole (page 242) Tortilla Soup (page 208) and Fresh Corn & Scallion Corn Bread (page 244) [image]

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Tamarind BBQ Tempeh & Sweet Potatoes (page 159) and Polenta Stuffing (page 66) [image]

Chickpea Piccata (page 115) and Caulipots (page 54) Caribbean Curried Black-Eyed Peas with Plantains (page 129) [image]

Broiled Blackened Tofu SERVES 4 * ACTIVE TIME: 10 MINUTES * TOTAL TIME: 30 MINUTES [image]

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI).

PER SERVING PER SERVING ( RECIPE): ( RECIPE):.

Calories: 100 Calories from fat: 60 Total fat: 7 g Saturated fat: 1 g Trans fat: 0 g Total carb: 5 g Fiber: 2 g Sugars: 2 g Protein: 9 g Cholesterol: 0 mg Sodium: 240 mg Vitamin A: 15% Vitamin C: 4% Calcium: 20% Iron: 15% Tofu is coated in Cajun spices and then cooked with high heat, so that it gets a nice crust. Booya, that is what blackening means! I've chosen to broil the tofu because this method doesn't require a whole lot of oil. Serve with b.u.t.ternut Coconut Rice b.u.t.ternut Coconut Rice (page 80) and (page 80) and Pineapple Collards Pineapple Collards (page 93), or (page 93), or Jerk Asparagus Jerk Asparagus (page 91)! If you want a lower-maintenance dinner, try it with the (page 91)! If you want a lower-maintenance dinner, try it with the Ginger Mashed Sweet Potato & Apples Ginger Mashed Sweet Potato & Apples (page 63). (page 63).

SPICE BLEND: SPICE BLEND: 2 teaspoons sweet smoked paprika (see tip) 2 teaspoons sweet smoked paprika (see tip) 2 teaspoons ground c.u.min 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon sugar teaspoon salt teaspoon cayenne Several pinches of freshly ground black pepper 3 cloves garlic, minced EVERYTHING ELSE: 1 block tofu (about 14 ounces, pressed if you prefer), 1 block tofu (about 14 ounces, pressed if you prefer), sliced into eighths 2 teaspoons olive oil 1 teaspoon soy sauce (use wheat-free tamari to keep it gluten free, if necessary) TIP TIP You can press the tofu beforehand if you prefer a firmer bite (see page You can press the tofu beforehand if you prefer a firmer bite (see page 143 143 for instructions). If you're pressed for time (no pun intended!), then don't worry about it; the tofu will be a bit more tender and juicy, which aint exactly a bad thing. for instructions). If you're pressed for time (no pun intended!), then don't worry about it; the tofu will be a bit more tender and juicy, which aint exactly a bad thing.

On a dinner plate, mix together the spice blend and set aside.

Adjust the broiler (if necessary) so that the baking sheet will be around 6 inches away from the heat. Preheat the oven to broil. Spray a baking sheet with nonstick cooking spray. Poke each slice of tofu with a fork three or four times, to let the flavors seep in.

Drizzle the olive oil and soy sauce on the far side of the baking sheet, in a puddle. You'll be laying the tofu onto the sheet, so just make the "puddle" area off to one side. Dip each slice lightly into the sauce mixture, enough to lightly coat each side. Then dredge in the spice mixture, pressing firmly to make sure the spices will stick. Place the tofu on the baking sheet in a single layer. Spray the tops with a little cooking spray.

Place the tofu in the broiler and broil for about 12 minutes, flipping once about halfway through. Keep a close eye on it; broilers vary from oven to oven and you don't want your tofu to burn! The tofu is done when it looks dark and black in some spots. Thus the blackened! You can slice each piece into lengthwise strips, if you like. That makes for a nice presentation with the blackened crust and stark white interior. Serve ASAP.

TIP TIP If youre not sure if your smoked paprika is hot or sweet, then give it a taste test. Sweet paprika isn't exactly sweet, it's actually pleasantly bitter. The main point is, it isn't spicy. Hot paprika has a little kick to it. If its hot paprika, just omit the cayenne and you should be all right. If youre not sure if your smoked paprika is hot or sweet, then give it a taste test. Sweet paprika isn't exactly sweet, it's actually pleasantly bitter. The main point is, it isn't spicy. Hot paprika has a little kick to it. If its hot paprika, just omit the cayenne and you should be all right.

Red Thai Tofu SERVES 4 * ACTIVE TIME: 20 MINUTES * TOTAL TIME: 30 MINUTES [image]

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE).

PER SERVING PER SERVING ( RECIPE): ( RECIPE):.

Calories: 110 Calories from fat: 45 Total fat: 5 g Saturated fat: 1 g Trans fat: 0 g Total carb: 10 g Fiber: 2 g Sugars: 4 g Protein: 10 g Cholesterol: 0 mg Sodium: 780 mg Vitamin A: 25% Vitamin C: 70% Calcium: 25% Iron: 15% Thai red curry paste is cheating a little bit, but so incredibly practical when you want Thai flavors such as lemongra.s.s and galangal. This tofu comes together quickly, and because the marinade glazes the tofu, no long marinating time is required. Serve with Bhutanese Pineapple Rice ( Bhutanese Pineapple Rice (page 72) and Green Beans with Thai Basil Green Beans with Thai Basil (page 98). (page 98).

1 block extra-firm tofu (about 14 ounces), cubed 1 block extra-firm tofu (about 14 ounces), cubed 1 red bell pepper, seeded and sliced thinly cup sliced shallots 4 cloves garlic, minced 1 tablespoon minced fresh ginger 1 tablespoon Thai red curry paste cup water 2 tablespoons soy sauce 1 tablespoon light agave nectar 15 leaves fresh Thai basil Preheat a cast-iron or heavy-bottomed nonstick skillet over medium heat. Spray it with a little nonstick cooking spray. Add the tofu and cook for about 10 minutes, flipping it with a thin spatula once in a while, until it is browned on most sides. The thin spatula is important, because you should be able to slip it underneath the tofu and flip it easily, keeping the tofu intact. About midway through, drizzle with 22 teaspoons of the soy sauce and toss to coat.

Remove the tofu from the pan and set aside. Saute the red pepper, shallots, garlic, and ginger in the oil, using a little cooking spray if needed. Cook for about 5 more minutes.

Meanwhile, in a small bowl, mix together the curry paste, water, remaining soy sauce, and agave. Add the tofu back to the pan along with the curry paste mixture. Cook for another 5 minutes. Add the Thai basil and toss to wilt. Serve!

Tofu Chimichurri SERVES 4 * ACTIVE TIME: 20 MINUTES * TOTAL TIME: 1 HOUR 20 MINUTES [image]

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE).

PER SERVING PER SERVING ( RECIPE): ( RECIPE):.

Calories: 90 Calories from fat: 40 Total fat: 4.5 g Saturated fat: 1 g Trans fat: 0 g Total carb: 6 g Fiber: 2 g Sugars: 1 g Protein: 9 g Cholesterol: 0 mg Sodium: 320 mg Vitamin A: 35% Vitamin C: 40% Calcium: 25% Iron: 15% Chimichurri is a marinade usually reserved for steak in Argentina, made from fresh herbs just plucked from your garden. Or, more likely, just plucked from the supermarket.

MARINADE: MARINADE: cup roughly chopped shallot cup roughly chopped shallot 2 cloves garlic 1 cup loosely packed fresh cilantro 1 cup loosely packed fresh parsley 2 tablespoons soy sauce cup red wine vinegar cup vegetable broth TOFU: 1 block tofu (about 14 ounces), pressed 1 block tofu (about 14 ounces), pressed Chop the shallot and garlic in a food processor. Add the remaining ingredients and puree until relatively smooth.

Cut the tofu widthwise into eight equal pieces. If you like, slice those pieces corner to corner to form triangles. Marinate for at least an hour, flipping after 30 minutes.

Preheat a large skillet over medium-high heat. Spray the pan with a bit of nonstick cooking spray. Add the tofu slices and reserve the marinade. Cook the tofu for 10 minutes, flipping often, adding the marinade as you go. Add the remaining marinade and turn up the heat to high. Let the liquid boil and cook down for about 5 minutes. Serve!

Apple-Miso Tofu SERVES 4 * ACTIVE TIME: 15 MINUTES * TOTAL TIME: 2 HOURS [image]

(CAN BE MADE GLUTEN FREE IF USING GF MISO AND GF TAMARI IN PLACE OF SOY SAUCE).

PER SERVING PER SERVING ( RECIPE): ( RECIPE):.

Calories: 190 Calories from fat: 45 Total fat: 5 g Saturated fat: 1 g Trans fat: 0 g Total carb: 30 g Fiber: 5 g Sugars: 18 g Protein: 10 g Cholesterol: 0 mg Sodium: 830 mg Vitamin A: 0% Vitamin C: 10% Calcium: 20% Iron: 15% When you think "miso" you probably don't instantly think "apples," but they go incredibly well together. The very umami fermented flavor of miso is begging to be tempered by something sweet and fruity. Miso even has cidery undertones that make the pairing all the better. I hope I've made my case! Serve with brown basmati rice or Scallion Potato Pancakes Scallion Potato Pancakes (page G1) and (page G1) and Orange-Scented Broccoli Orange-Scented Broccoli (page 100). This is weeknight fare if you marinate the tofu early in the day and then just pop it in the oven when you're ready for dinner. If you press the tofu it will absorb more marinade, but it's not completely necessary. (page 100). This is weeknight fare if you marinate the tofu early in the day and then just pop it in the oven when you're ready for dinner. If you press the tofu it will absorb more marinade, but it's not completely necessary.

MARINADE: MARINADE: cup water cup water 5 tablespoons white miso cup mirin 1 tablespoon minced fresh ginger 3 cloves garlic, minced 2 tablespoons soy sauce EVERYTHING ELSE: 1 teaspoon sesame oil 1 teaspoon sesame oil 1 block extra-firm tofu (about 14 ounces) 1 pound red apples (2 large), peeled, cored, and cut into -inch-thick slices Cooked rice, for serving Arugula, chiffonaded (see tip, page 20) for garnish (optional) Mix the marinade ingredients together in an 8 by 13-inch baking pan.

Cut the tofu widthwise into eight equal pieces. If you like, slice those pieces corner to corner to form triangles. Add the tofu and let marinate for about an hour, or up to 12 hours, flipping once to make sure everything gets coated.

Preheat the oven to 375F. Add the apples to the pan; it's okay if they are not all submerged. Cover the pan tightly with tinfoil and bake for 30 minutes.

Remove the pan from the oven and remove the tinfoil. Bake for another 20 minutes. The tofu should be lightly browned and the apples should be nice and soft. Serve over rice and garnish with arugula, if desired.

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Lettuce Wraps with Hoison-Mustard Tofu SERVES 4 * ACTIVE TIME: 30 MINUTES * TOTAL TIME: 30 MINUTES [image]

(CAN BE MADE GLUTEN FREE IF USING GF HOISON SAUCE AND CF TAMARI IN PLACE OF SOY SAUCE).

PER SERVING PER SERVING ( RECIPE): ( RECIPE):.

Calories: 140 Calories from fat: 50 Total fat: 6 g Saturated fat: 1 g Trans fat: 0 g Total carb: 16 g Fiber: 2 g Sugars: 8 g Protein: 9 g Cholesterol: 0 mg Sodium: 440 mg Vitamin A: 20% Vitamin C: 70% Calcium: 20% Iron: 10% Iceberg lettuce gets a bad rap, but this is a really good wrap! Terrible puns aside, iceberg does provide the perfect pocket for this flavorful, Chinese-inspired glazed tofu. I love the contrast of cold and crisp with warm and sweet. The tofu is basically "fried" in a dry pan, coated with only a little bit of nonstick cooking spray. It gives the tofu a nice chewy exterior. You'll need a well-seasoned cast-iron pan for this, although a good-quality nonstick will work, too. Just avoid any cookware that has a tendency to stick. Serve with Unfried Fried Rice Unfried Fried Rice (page 70) and (page 70) and Five-Spice Delicata Squash Five-Spice Delicata Squash (page 106), but remember to start those first since they take a while. (page 106), but remember to start those first since they take a while.

TOFU: TOFU: 1 block extra-firm tofu (about 14 ounces), diced in 1 block extra-firm tofu (about 14 ounces), diced in -inch pieces 2 teaspoons soy sauce SAUCE: 1 teaspoon sesame oil 1 teaspoon sesame oil 1 red bell pepper, seeded and diced small 1 small onion, diced small 3 cloves garlic, minced 1 tablespoon minced fresh ginger teaspoon red pepper flakes (or teaspoon if you want it spicier) 3 tablespoons mirin 2 tablespoons hoison sauce 2 teaspoons prepared yellow mustard TO SERVE: About 12 iceberg lettuce leaves About 12 iceberg lettuce leaves Prepare the tofu: Preheat a cast-iron or heavy-bottomed nonstick skillet over medium heat. Spray it with a little nonstick cooking spray. Add the tofu and cook for about 10 minutes, flipping it with a thin spatula once in a while, until it is browned on most sides. The thin spatula is important, because you should be able to slip it underneath the tofu and flip it easily, keeping the tofu intact. About midway through, drizzle with the soy sauce and toss to coat.

Preheat a separate large pan over medium heat. Saute the red pepper, onion, garlic, ginger, and red pepper flakes in the sesame oil, using a little cooking spray if needed. Cook for about 210 minutes. The veggies should be soft and browned. Add the mirin and let it cook out for about 3 minutes. Add the hoison and mustard, and cook for about another minute.

Add the tofu to the sauce and toss to coat. Serve alongside lettuce leaves, to stuff like a taco.

TIP TIP This recipe calls for two pans because it's faster, but if you haven't got two large pans available, then just remove the tofu from the pan when done and then prepare the sauce right in that same pan. This recipe calls for two pans because it's faster, but if you haven't got two large pans available, then just remove the tofu from the pan when done and then prepare the sauce right in that same pan. TIP TIP When prepping the lettuce leaves, some may rip, and that's okay. I found the easiest way to separate them without ripping is to cut off the bottom of the head, then carefully peel the leaves upward, instead of peeling from the tender tips of the leaves down. When prepping the lettuce leaves, some may rip, and that's okay. I found the easiest way to separate them without ripping is to cut off the bottom of the head, then carefully peel the leaves upward, instead of peeling from the tender tips of the leaves down.

Chili-Lime-Rubbed Tofu SERVES 4 * ACTIVE TIME: 10 MINUTES * TOTAL TIME: 30 MINUTES [image]

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE).

PER SERVING PER SERVING ( RECIPE): ( RECIPE):.

Calories: 100 Calories from fat: 50 Total fat: 6 g Saturated fat: 1 g Trans fat: 0 g Total carb: 6 g Fiber: 2 g Sugars: 1 g Protein: 9 g Cholesterol: 0 mg Sodium: 280 mg Vitamin A: 25% Vitamin C: 15% Calcium: 20% Iron: 10% If you don't have a hundred years (or an hour) to pump lots of flavor into your tofu via a marinade, then the next best thing is a super-flavorful coating. Enter "the rub." Rubbing tofu with a.s.sertive flavors, in this case chili powder and lime, is a great way to bring the noise to the dinner table. The noise being, "Mmmm ..." This is great with Pasta de los Angeles Pasta de los Angeles (page 177). (page 177).

1 block extra-firm tofu (about 14 ounces) sliced into 1 block extra-firm tofu (about 14 ounces) sliced into 8 pieces widthwise 2 tablespoons mild chili powder teaspoon salt cup freshly squeezed lime juice (from about 2 limes) 1 teaspoon oil 1 teaspoon soy sauce 2 cloves garlic Zest from 1 lime Preheat the oven to 400F. Poke each slice of tofu with a fork three or four times, to let the flavors seep in.

Mix together the chili powder and salt in a small ramekin and set aside.

Pour the lime juice, oil, and soy sauce into an 8 by 13-inch pan. Use a Microplane grater to grate in the garlic, and mix in the lime zest.

Toss each slice of tofu in the pan to coat with lime and stuff. Now rub each slice with a big pinch of the chili powder mixture, until well coated. Don't dredge the slices or they'll pick up too much coating. Arrange the tofu in the pan in a single layer.

Bake the tofu for 10 minutes on one side, flip it over, and bake for another 10 minutes. Serve!

TIP TIP Zest the lime before proceeding (because it's hard to zest a lime once it's been juiced.) Zest the lime before proceeding (because it's hard to zest a lime once it's been juiced.) Curried Scrambled Tofu with Wilted Arugula SERVES 4 * ACTIVE TIME: 10 MINUTES * TOTAL TIME: 20 MINUTES [image]

PER SERVING ( RECIPE): ( RECIPE):.

Calories: 100 Calories from fat: 50 Total fat: 5.5 g Satured fat: 1 g Trans fat: 0 g Total carb: 7 g Fiber: 2 g Sugars: 2 g Protein: 9 g Cholesterol: 0 mg Sodium: 450 mg Vitamin A: 6% Vitamin C: 10% Calcium: 25% Iron: 10% Scrambled tofu is a quick, flavorful way to get your soy on, and I think it's one of the best recipes for tofu beginners. I have a bazillion different recipes for it, but this one is the simplest, most pantry-friendly, and in all my years of serving tofu, this one has been the most universally appealing. Wilting the arugula at the end gets you a nice splash of green without having to chop anything, so this can really be thrown together in no time flat.

1 teaspoon olive oil 1 teaspoon olive oil 1 medium-size red onion, diced finely 3 cloves garlic, minced 1 block extra-firm tofu (about 14 ounces) 2 to 3 teaspoons curry powder teaspoon ground c.u.min 1 tablespoons freshly squeezed lemon juice teaspoon salt A few pinches of freshly ground black pepper 2 cups baby arugula Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion in the oil for about 4 minutes, until translucent. Add the garlic and saute for 30 seconds or so. Crumble the tofu into bite-size pieces and add to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides. Use a little nonstick cooking spray if needed.

Add the curry powder, c.u.min, salt, pepper, and a few splashes of water if it's too dry. Mix in the arugula. Cover and cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted.

Taste for spices and add another teaspoon of curry powder if needed; it will depend on the strength of your curry powder. Serve!

Red Wine & Kalamata Tempeh SERVES 2 ACTIVE TIME: 25 MINUTES TOTAL TIME: 90 MINUTES [image]

PER SERVING ( RECIPE): ( RECIPE):.

Calories: 370 Calories from fat: 80 Total fat: 8 g Saturated fat: 1 g Trans fat: 0 g Total carb: 36 g Fiber: 10 g Sugars: 2 g Protein: 18 g Cholesterol: 0 mg Sodium: 380 mg Vitamin A: 50% Vitamin C: 4% Calcium: 10% Iron: 6% I've never been to Greece, but I imagine the vegan G.o.ds and G.o.ddesses would go crazy for this. Kalamata olives and red wine make for a succulent tempeh whose flavor just explodes in your mouth. Thin slices of tempeh ensure that the flavor is really absorbed. If you steam it for 5 minutes beforehand, it will absorb even more marinade and remove any bitter taste.

Serve with Caulipots Caulipots (page 54) or a cup of whole wheat couscous and lots of steamed veggies, such as broccoli and zucchini. You heat up the marinade in the pan at the end, so it makes a great sauce to pour over everything. (page 54) or a cup of whole wheat couscous and lots of steamed veggies, such as broccoli and zucchini. You heat up the marinade in the pan at the end, so it makes a great sauce to pour over everything.

8 ounces tempeh 8 ounces tempeh MARINADE: cup pitted kalamata olives cup pitted kalamata olives 1 cup dry red wine 1 tablespoon balsamic vinegar 3 cloves garlic 2 teaspoons dried rosemary 1 teaspoon dried thyme Several pinches of freshly ground black pepper A pinch of salt A pinch of red pepper flakes Prepare your steamer. Prepare the tempeh by slicing it widthwise into four equal pieces. Slice each of those pieces horizontally across the middle (like a clam) so that you have eight thin slices. Steam the tempeh for 5 minutes, if you like, and in the meantime prepare marinade.

Place all the marinade ingredients in a food processor or blender and pulse until the olives are pureed. They won't be completely smooth, but that's okay.

Pour the marinade into a mixing bowl or large zippered plastic bag. Add the tempeh and let marinate for at least an hour or up to overnight, flipping once if needed to make sure the flavor absorbs evenly.

Preheat a large, heavy-bottomed skillet (preferably cast-iron) over medium heat. Spray it with nonstick cooking spray, then add the tempeh in a single layer.

Cook for 15 minutes, flipping every few minutes and adding marinade as needed to keep the tempeh from getting dry. In the last minute or so, add the remainder of the marinade and turn up the heat to bring to a boil. Let boil for about 3 minutes.

Serve over Caulipots and veggies, and make sure to pour the remaining sauce over everything, for lots of flavor.

INGREDIENT SCAVENGER HUNT INGREDIENT SCAVENGER HUNT Kalamata olives are named for a city where they originate, in Greece, but they are sold in many supermarkets these days. They are a dark maroon and have a meaty texture and sultry taste. Although they're commonly Kalamata olives are named for a city where they originate, in Greece, but they are sold in many supermarkets these days. They are a dark maroon and have a meaty texture and sultry taste. Although they're commonly sold in jars, fresher is better sold in jars, fresher is better. Fancy stores like Whole Foods Market often have an olive bar, where you can sneak a taste before packing them up (don't tell them I sent you.) Or if you have a Mediterranean market nearby, even better! In NYC, these markets are often called "International" or "Gourmet" or sometimes "International Gourmet," for good measure Fancy stores like Whole Foods Market often have an olive bar, where you can sneak a taste before packing them up (don't tell them I sent you.) Or if you have a Mediterranean market nearby, even better! In NYC, these markets are often called "International" or "Gourmet" or sometimes "International Gourmet," for good measure.