What is Tempeh?
Tempeh is hands-down my favorite soy food. Not only is it a versatile ingredient, but I love its taste and texture. For those new to tempeh but familiar with tofu, I liken tempeh to blue cheese as tofu is to regular cheese. Tempeh is a cultured or fermented soy product that offers healthy nutrients to our gut. It has a higher protein content than tofu and is rich in iron and calcium. Tempeh takes on the flavors that accompany it.
How I Enjoy It
My preference is to include marinated and baked tempeh in sandwiches or salads. I also pan fry crumbled tempeh and add it to marinara sauce or use it in a faux “egg” salad with Greek yogurt, mustard, dill or basil, and pickles. This sandwich is stacked with fermented and probiotic-rich foods – Swiss cheese, kimchi, pickles, and of course, tempeh. While my sauce isn’t fancy, I like the mild flavors with the more intense kimchi. Enjoy and have a napkin handy.
P.S. This was a sandwich made for mama. I haven’t sold Kimchi to the kiddos yet – however, 2/3 kids do love baked tempeh on its own!
Try our other favorite tempeh recipe: Orange Glazed Tempeh with Sweet Potatoes
tempeh reuben with kimchi
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
Description
Elevate your sandwich game with this delicious and tangy Tempeh Reuben Sandwich featuring crispy tempeh bacon and zesty kimchi. This plant-based twist on the classic Reuben is packed with flavor and perfect for lunch or dinner.
Ingredients
Tempeh:
- 1, 8 oz. block of tempeh, sliced into 1/2” strips
- 1 T. olive oil
- 3 T. soy sauce, low-sodium
- 2 T. balsamic vinegar
- 2 T. dijon mustard
- 3 T. maple syrup
- 1 t. garlic powder
Sauce:
- 1/2 c. ketchup
- 1/2 c. mayonnaise
- 1/4 c. chopped pickles or pickle relish
Sandwich Components:
- 8 slices whole-grain or sourdough bread, toasted
- 1 c. Kimchi
- 4 slices Swiss cheese
Instructions
Prepare the Tempeh:
- Slice the tempeh into thin strips, about 1/8 to 1/4 inch thick. If you prefer smaller pieces, you can also cut the strips in half crosswise.
Steam the Tempeh (Optional but Recommended):
- To remove any bitterness and help the tempeh absorb the marinade better, steam the slices for 10 minutes. You can do this by placing the tempeh in a steamer basket over a pot of boiling water or microwaving it with a bit of water in a covered dish.
Make the Marinade:
- In a shallow dish or a zip-top bag, combine the soy sauce, maple syrup, apple cider vinegar, liquid smoke, smoked paprika, garlic powder, onion powder, and black pepper. Mix well to ensure all ingredients are evenly combined.
Marinate the Tempeh:
- Add the tempeh slices to the marinade, ensuring they are well-coated. Let them marinate for at least 1 hour. For best results, marinate overnight in the refrigerator, turning occasionally to ensure even absorption.
Cook the Tempeh Bacon:
- Pan-Frying Method:
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Add the marinated tempeh slices in a single layer (you may need to cook in batches).
- Cook for about 3-4 minutes on each side or until they are browned and crispy. Keep a close eye to prevent burning.
- Remove the cooked slices and place them on a plate lined with paper towels to drain any excess oil.
- Baking Method:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper and arrange the marinated tempeh slices in a single layer.
- Bake for about 15-20 minutes, flipping halfway through, until the tempeh is crispy and slightly caramelized.
- Remove from the oven and let cool slightly before serving.
Dressing:
- Combine ingredients in a small bowl.
Assemble sandwich:
Layer cooked tempeh on one slice of sourdough bread. Add kimchi and top with kimchi. Place under a broiler to melt cheese (if desired). Once melted, then add the second slice of bread. Enjoy!
Nutrition
- Serving Size: 1 Sandwich
- Calories: 551
- Sugar: 21.4 g
- Sodium: 819.3 mg
- Fat: 23.8 g
- Carbohydrates: 60.2 g
- Protein: 26.5 g
- Cholesterol: 31.6 mg