Braised Tempeh with Preserved Lemon and Green Olives
Serves 2-3
Juicy tempeh is drenched with classic Moroccan flavor combination of preserved lemons and green olives. It’s a briny, tangy dish best served with couscous or Freekeh Millet Pilaf.
8 to 10 ounces tempeh
1 tablespoon soy sauce
2 tablespoons olive oil
2 cups thinly sliced yellow onion half moons
1 1/2 cups vegetable broth
2/3 cup orange juice
2 cloves garlic, peeled and smashed
1 teaspoon preserved lemon liquid
1 teaspoon ground sweet or hot paprika
3/4 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 large carrot or small turnip, peeled and sliced into bite sized chunks or strips no thicker than 1/2 inch
1 preserved lemon
1 cup pitted green olives, Picholine or Sicilian are best, if not use Manzanilla
1/2 cup chopped flat leaf parsley
1/4 cup chopped cilantro
One recipe freshly prepared Spiced Couscous or Freekeh Millet Pilaf
1. Slice the tempeh cake in half lengthwise, then slice into 4 rectangles. Slice each rectangle diagonally into triangles, spread on a plate and sprinkle with soy sauce. In a deep 12 inch wide skillet over medium heat saute the tempeh in 1 tablespoon of oil, flipping each piece occasionally using long handled tongs or a spatula until the tempeh is golden brown. Remove from heat and transfer the tempeh back onto a plate.
2. Add remaining oil to the pan and fry onions until golden and slightly caramelized, about 10 minutes. Add garlic and saute for 1 more minute, then add vegetable broth, orange juice, preserved lemon liquid, all of the ground spices and the chopped up carrot or turnip. Increase heat and bring to a boil, then tuck tempeh slices into the sauce to cover. Partially cover the pan and simmer for 10 minutes. While that is going on remove and discard (or return to the lemon jar) the pulp from the preserved lemon, and slice the peel into slivers as thin as possible.
3. After 10 minutes uncover the tempeh and gentle stir in the preserved lemon peel and the olive. Increase heat to bring sauce to a rapid simmer and cook for another 5 minutes uncovered, then turn off the heat. Cover and let stand for 5 minutes. To serve use a slotted spoon to ladle the tempeh and vegetables onto a serving dish, then pour on the sauce from the skillet and serve right away with couscous or pilaf.
