Tempeh is cooked with cherry tomatoes and onions as its sauce is concocted from peanut butter, soy sauce, maple syrup and pomegranate molasses. This versatile dish can be enjoyed by itself or atop brown rice, quinoa, ravioli or wrapped up in a tortilla. This recipe comes to us from Cat of The Verdant Life.
Serves 2
- 1 tablespoon olive oil
- 1/2 medium onion, sliced
- 6 ounces tempeh, cubed
- 1 cup cherry or grape tomatoes, halved lengthwise
- 1/2 cup tomato sauce
- or
- 1/2 cup roma tomatoes, chopped
- 1 tablespoon pomegranate molasses*
- 1 tablespoon low sodium soy sauce
- 1 tablespoon peanut butter
- 2 tablespoons maple syrup
- 1/2 cup water
*found in the Middle Eastern markets or the Middle Eastern or specialty section of some grocery stores.
Place the olive oil in a medium sized skillet over low heat. Add the onions and cook for about 5-7 minutes, or until the onions are translucent. Turn the heat up slightly and cook 2 minutes more, or until the onions have colored slightly.
Add the tempeh, cherry tomatoes and the tomato sauce or roma tomatoes. Stir to coat the tempeh and tomatoes thoroughly in the olive oil and continue cooking for an additional 4-5 minutes, or until the tempeh begins to brown.
Add the pomegranate molasses, soy sauce, peanut butter, maple syrup and water. Reduce heat back to low and stir to melt the peanut butter and combine the ingredients thoroughly.
Cook 5 minutes more, stirring occasionally until the flavors come together. Add more water if needed. Enjoy!
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