Karen B Blackened Tempeh

Blackened Tempeh (original recipe was made with Tofu)

• 1 Block(8oz.) Tempeh (or 16 oz tofu)

• 1 Tablespoon water (recipe called for oil)

• 2 Teaspoons Dijon mustard (used about 1 tablespoon and mixed with the water, see below)

• 2 Teaspoons Paprika

• 1/2 Teaspoon Cayenne pepper

• 1/2 Teaspoon Cumin

• 1/2 Teaspoon Black pepper

• 1/2 Teaspoon Thyme, dried

• 1 Teaspoon Salt (can omit this)

Instructions

1. If using, press the tofu first, you can do that right before, or the morning before you plan to make this. Use either a tofu press, or place the tofu on some paper towels and put something heavy on top. Press for at least 20 minutes, but the longer the better. 

2. I used tempeh and steamed it about 15 minutes.

3. When ready, preheat the oven to 375 degrees. For the Tempeh I preheated to 400 degrees.

4. Now, cut the tofu (tempeh) into cubes, and place them in a medium sized mixing bowl. Then pour the water (or if using olive oil) and mustard into the bowl, mix together and toss the tempeh (tofu) to coat it in mustard mixture (or oil and mustard if used).

5. Next, sprinkle all the spices onto the tempeh (I used about ½ of the spices for the tempeh and saved the rest)(use all of the spices for the tofu), and toss again to coat evenly in all the spices. 

6. Then, place the tempeh or tofu on a baking sheet with parchment paper and bake for about 12 minutes, then flip and bake about 8 more minutes until nice and brown and firm or crispy . 

7. Once done serve immediately. I served with okra and some balsamic vinegar and. spices and red potatoes with spices, both done in the microwave.

Recipe Notes

If you don't love super spicy food, reduce the cayenne or skip it all together.