Tempeh Adobo (E2/McDougal friendly)
2 (8 ounce) packages soy or Black Eyed Pea tempeh
1/2 cup cider vinegar
2 tablespoons reduced-sodium tamari
4 cloves garlic, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 bay leaf
1 bunch Swiss chard, stems chopped and leaves thinly sliced
2 cups cooked whole grain such as brown rice or quinoa
Steam Tempeh in a steamer basket for 30 min, then set aside until cool enough to handle. Cut Tempeh into 1-inch chunks.
In a medium bowl, whisk together vinegar, tamari, garlic and jalapeño to make the marinade. Add bay leaf and cooled Tempeh. Cover and chill at least 2 hours or overnight.
Heat a large skillet over medium-high heat. Remove bay leaf from marinade and discard. Add
Tempeh and remaining marinade to skillet and simmer 3 to 5 minutes or until heated through. Stir in chard, cover and cook about 5 minutes more or until chard is wilted, stirring occasionally. Serve over rice or quinoa.
PER SERVING:340 calories (120 from fat), 13g total fat, 2.5g saturated fat, 0mg cholesterol, 560mg sodium, 33g carbohydrate (3g dietary fiber, 1g sugar), 25g protein