Cheese, Tempeh, And Eggs: A Tasty Trio

Tempeh is a versatile ingredient that can be used in a variety of dishes, from sandwiches to salads and stir-fries. It is a plant-based protein source that is high in fibre and vitamins and can be used as a meat substitute. When it comes to what cheese goes well with tempeh and eggs, a simple cheese omelette with tempeh bacon is a delicious option. For this recipe, you can marinate the tempeh bacon in oil and cumin, then cook it until crispy. Beat the eggs with salt and pepper, pour them into a pan, and sprinkle cheese on top. Fold the omelette in half when it starts to cook through, and serve when golden brown.

Melty cheeses like American, cream cheese, and cheddar are great with eggs

For a simple cheese omelette, you can use a non-stick frying pan on low heat. Add some MCT oil and then crack your eggs into a mixing bowl, seasoning with a pinch of sea salt and black pepper, and beat well with a fork until fully combined. Grate your cheese of choice onto a board and set aside. Pour your beaten eggs into the pan and tilt the pan to spread them out evenly, using a fork to swirl the eggs around. When the omelette begins to cook and firm up, sprinkle over the cheese. Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.

If you want to add some extra protein, you can make some tempeh bacon to go with your cheesy eggs. Coat the tempeh bacon with MCT oil and cumin and let it marinate for 1-2 minutes. Then, cook the tempeh on high heat for 1-2 minutes until both sides are crispy and brown. You can add the tempeh bacon to your omelette or serve it on the side.

Goat cheese or parmesan on a sunny side up egg on a salad

A salad with a sunny side up egg is a great option for breakfast, brunch, or even dinner. The runny yolk can serve as a dressing for the salad, and the addition of cheese can add a crisp texture and salty flavor to the dish.

Goat cheese is a good option for a sunny side up egg salad as it has a tangy and creamy flavor that pairs well with eggs. It is also softer than other cheeses, so it can easily be crumbled on top of the salad. For a goat cheese and egg salad, you can start by rolling out pizza dough on a floured surface and pressing it into a non-stick round pizza pan. Brush the top of the dough with olive oil and sprinkle on some salt, pepper, sage, and rosemary. Bake the dough until it hardens and turns a light golden color. Remove it from the oven and cut six holes into it using a biscuit cutter. Return the dough to the oven to continue baking. In the meantime, crack the eggs into each of the six holes. Be careful not to break the yolks! Bake until the egg whites are firm and the dough is golden. Finally, crumble chunks of goat cheese on top and cut into slices while still warm.

Parmesan is another cheese that pairs well with eggs and can be used to create a crispy and salty edge for a sunny side up egg. To make a Parmesan egg, brush a thin layer of olive oil onto the bottom of a nonstick or well-seasoned cast-iron skillet and place it over medium heat. Sprinkle an even layer of coarsely grated Parmesan cheese onto the pan and cook for about 2 minutes until the cheese begins to melt. Crack the eggs onto the cheese, cover the pan, and cook until the eggs start to set but are not fully cooked. Uncover and turn the heat up to medium-high to finish cooking the eggs for another 1-2 minutes, until the edges are crisp and golden brown. Be careful not to overcook the cheese; if it turns past a light golden color, turn down the heat. Season the eggs with salt and pepper to taste and serve alone, over asparagus, or on top of a sharp, lemony salad.

Both goat cheese and Parmesan can be delicious additions to a sunny side up egg salad, offering their own unique flavors and textures.

Tempeh is a plant-based food made from fermented soybeans

Tempeh is made through a fermentation process that binds soybeans into a solid block. The soybeans are soaked, dehulled, and partially cooked before being vacuum-sealed and sold in the refrigerated section of grocery stores. It is a good source of plant-based protein and is less processed than other soy products like tofu.

When cooking with tempeh, it is recommended to first steam or simmer it to remove any slight bitterness and to make it softer and easier to work with. This process also opens up the tempeh's pores, allowing it to better absorb marinades and seasonings. After steaming or simmering, tempeh can be sliced, chopped, cubed, shredded, or crumbled to suit various dishes.

Tempeh is versatile and can be prepared in a multitude of ways. It can be baked, sautéed, fried, grilled, or added to sauces, curries, stews, and chilis. It readily absorbs the flavours of marinades and dry rubs, making it a blank canvas for various culinary creations.

In terms of flavour, tempeh has a mild, nutty taste that can be enhanced through the use of seasonings and spices. It can be paired with a variety of ingredients and flavours, including herbs, spices, and ethnic styles such as Chinese, Indian, Mexican, or Italian.

One popular way to enjoy tempeh is in sandwiches, where it can be used as a meat alternative. It can be sliced, marinated, and fried to create a crispy and chewy texture, making it a tasty and satisfying addition to a sandwich filling.

Additionally, tempeh can be used as a cheese substitute, as some find its fermented and slightly mouldy taste reminiscent of cheese.

Overall, tempeh is a versatile and nutritious plant-based food that can be prepared in a variety of ways to suit different tastes and culinary preferences.

Tempeh is versatile and can be baked, sautéed, fried, or grilled

Tempeh is a versatile ingredient that can be cooked in a variety of ways. Here are some common methods:

Baking

You can bake tempeh by placing the seasoned or marinated pieces on a baking sheet or dish and cooking them in the oven at 350 degrees Fahrenheit for 15-20 minutes, or until lightly browned and crisp. This method is perfect for achieving a crispy texture and is often used to make dishes like Tempeh Tomato Herb Sandwich, Balsamic BBQ Tempeh Ribs, or The Magical Tempeh Reuben.

Sautéing

Sautéing is another popular way to cook tempeh. Heat some oil in a skillet over medium-high heat, then add the tempeh and cook until golden brown, about 4 minutes per side. This technique is ideal for developing a golden crust while retaining moisture. Try it for recipes like Tempeh Piccata or Tempeh Gyros.

Frying

Frying tempeh is similar to sautéing, where you heat oil in a pan and cook the tempeh until golden brown. You can also bread or batter the tempeh before frying to create a crispy crust. Frying is a versatile technique that can be used for dishes like Tempeh "Fish" and Chips or vegan Tempeh "Crab" Cakes.

Grilling

Grilling tempeh is a great option for adding a charred flavor and those distinctive grill marks. Place sliced tempeh on a greased grill or grill pan and cook until golden and crisp around the edges. Flip the tempeh and cook the other side until done. Grilled tempeh is a delicious addition to sandwiches, salads, or grain bowls.

Ground/Chopped/Cubed

Tempeh can also be crumbled, chopped, cubed, or grated and added to sauces, curries, stews, chilis, tacos, wraps, and sandwiches. It easily absorbs the flavors of the dish and can be used as a meat substitute. Ground tempeh is versatile and can be formed into vegan burgers, meatballs, or meatloaves.

These cooking methods provide a range of textures and flavors, making tempeh a versatile ingredient that can be adapted to various recipes and culinary styles.

Marinating tempeh in a sauce helps to remove its bitter flavour

Marinating tempeh in a sauce is a great way to remove its bitter flavour and enhance its nutty taste. Tempeh is a versatile, plant-based protein made from fermented soybeans. It is an excellent meat substitute and can be used in a variety of dishes, from sandwiches to stir-fries.

When it comes to preparing tempeh, there are a few key steps to ensure optimal flavour and texture. Firstly, slicing or cubing the tempeh increases the surface area, allowing for more even flavour distribution during the marination process. Secondly, reducing bitterness can be achieved by simmering the tempeh in water for about 10 minutes, or microwaving it for 5 minutes. This step dials down the stronger flavours that some may find unpleasant.

The next step is crucial—marination. Think of tempeh like meat; you wouldn't cook meat without marinating it first if you wanted it to taste delicious. Marinades typically consist of three components: acid, oil, and additional flavours. Acids like vinegar or citrus juice help break down the proteins, making them more tender and flavourful. Oil keeps the tempeh moist, while herbs and spices add depth to the overall flavour.

For an easy and tasty marinade, combine ingredients like tamari or soy sauce, olive oil, lemon juice, minced garlic, ginger, and your choice of spices. Place the sliced or cubed tempeh in a dish, cover it with the marinade, and let it sit in the refrigerator for at least 20 minutes or up to overnight. The longer it sits, the more time the tempeh has to absorb the flavours.

After marinating, simply cook the tempeh using your preferred method. You can sauté it in a pan, bake it in the oven, or even air fry it for crispy edges. No matter how you cook it, marinating tempeh in a sauce is a sure way to enhance its flavour and make it a delicious addition to any meal.

Frequently asked questions