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Baked Tempeh and Tomato Sauce (serves 4)
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Preheat oven to Gas Mark4/350 F. Heat butter or oil in a frying pan, add onion and saute for 5 minutes or until browned. Add garlic and saute for 1 minute more. Mix in remaining ingredients (except tempeh), bring to a simmer and cook for 30 seconds more, then remove from the heat. In an oiled 8 inch baking pan, make a layer using one third of the tomato sauce. Arrange half the tempeh slices on top, repeat ending with a layer of tomato sauce. Bake for 30 minutes. Seasoned Crisp Tempeh 1/2 cup water 2 tsp salt 6 oz tempeh cut into slices 1/8 to 1/4 inch thick oil for deep or shallow frying Combine water and salt in bowl mixing well. Dip in tempeh slices then drain briefly on absorbent paper. Deep or shallow fry until crisp and golden. Can be eaten on its own like chips or added to any dish. The tempeh can also be cubed before frying and added to soups and salads as croutons. Coriander and garlic 1/2 tsp ground coriander 1 clove crushed garlic Add to the salt and water and continue as above. Garlic Crisp Prepare as for Coriander and Garlic, but leave out the coriander and add several tbsp lemon juice.