FUSION: Tempeh Breakfast Sausage

March 16, 2007 at 12:27 pm Leave a comment

I was checking out the cookbook section of my local used bookstore, and I almost screamed when I spotted Tofu and Soyfoods Cookery because I knew that inside would be my favorite tempeh recipe. I am so glad to have found it. I will keep searching until I find the rest too, somewhere, somehow.

½ lb. fresh or thawed, frozen tempeh
1/3 cup water
2 TBSP whole wheat pastry flour
1 TBSP oil
1 TBSP dark miso
½ tsp sage
½ tsp thyme
¼ tsp marjoram
¼ tsp garlic powder
¼ tsp cayenne pepper

1. Steam the tempeh for 10 minutes; then cool and grate on the course side of a grater.
2. Combine the tempeh with the rest of the ingredients, mix well, and shape into 6 flat cakes, pressing together firmly. (Add a little flour if the mixture is too moist.)
3. Fry in a hot skillet until browned in just enough oil to keep the patties from sticking to the pan.
4. Drain on a paper towel. The patties can be made ahead and frozen. Separate each patty with waxed paper before placing in the freezer.


Entry filed under: Dairy-Free, Fusion, Vegan, Vegetarian. Tags: .

NORTHWEST AIRLINES: Update WORLD: Summer Squash and Corn Sauté

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


%d bloggers like this: