From Newark Natural Foods
I have officially given up on trying to find good tempeh in NYC. So, I decided to go back to an old favorite from Newark, DE and make my own dish. This dish is tangy and savory. The tempeh adds a great nutty flavor and the celery gives the salad a fresh crunch. I used liquid aminos instead of soy sauce and omitted the things I didn’t have on hand (fresh parsley, sage). Still turned out great! This really is my favorite time of the year- more reasons to make interesting squash dishes!
- 1 butternut squash ( or any other winter squash) cut into 1 inch cubes
- 1 package (8 ounces) tempeh
- 2 Tbsp sesame or olive oil
- 2 celery stalks, diced
- 1 small size red onion, finely diced
- 3-4 Tbsp tamari soy sauce ( or more as needed)
- 1/4 cup chopped fresh parsley
- 2-3 Tbsp raisins or any dried fruit
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp dried thyme
- Freshly ground pepper, to taste
- Steam or roast squash until tender. It is done when a fork can easily pierce it, but should not be so soft that it’s falling aaprt. Transfer to a bowl to cool.
- While squash is cooling, cut tempeh into 1/2 inch cubes and steam for 10-12 minutes, until its nutty aroma fills the air and it turns a lighter color. At this point, you can use the steamed tempeh as is or fry it in sesame or olive oil for added flavor and texture.
- Transfer tempeh to bowl with squash, and let cool. (if you have a large enough steamer, steam the squash and tempeh together to save time).
- Add celery, onion, tamari, parsley, raisins, basil, rosemary, sage, thyme, and pepper and gently toss. Taste, and add more tamari, if necessary. Serve immediately, or refrigerate until ready to serve.