Braised Tempeh: Cut one (8-ounce / 225g) block of tempeh to create four ¼-inch (6 mm) thick slices. In a saucepan over medium heat, whisk together 2 cups (475ml water) and ¼ cup (60ml) tamari. Bring the liquid to a boil. Add the tempeh, reduce the heat to low, cover, and simmer for 15 minutes, turning occasionally. Transfer the tempeh to a plate, and use in recipes or let cool, cover, and refrigerate for up to one week.
This recipe is reprinted with permissions from
The Plant Protein Revolution Cookbook: Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients by Robin Robertson.