Tempeh Cakes

I would say tempeh cakes are my penance for the food and drink decisions I made in New Orleans (i.e. fried alligator, tanqueray, veal!), but I really thoroughly enjoy tempeh cakes, so I don’t think it counts.  Garrad started making these when we were first living together many years ago.  In case you’ve never had or heard of tempeh before, it is a fermented soybean product that usually sits near tofu in the grocery store, but the texture and flavor is completely different.  Tempeh is a great meat substitute because of its unique qualities.  Many people slice it and grill of fry it, but you can also crumble it and use it like any ground meat, and its nutty flavor is an enjoyable addition to a variety dishes (think tacos, “meat” loaf, veggie burgers, etc.).  The nutritional value of tempeh is also worth appreciating:  because it is fermented it digests easily, and it is rich in protein and fiber, calcium, and several vitamins and minerals.

Tempeh Cakes

1 Package (8 oz.) Tempeh, crumbled

1 small onion, diced

½ red bell pepper, diced

1 egg, beaten

¼ cup mayo

¼ bread crumbs or crushed crackers

1 tsp creole seasoning

1 tsp old bay seasoning

1 tsp lemon or lime juice

Salt and Pepper to taste

Combine all ingredients well and form into 4 to 6 (depending on preferred size) 1” thick patties.  Let sit in refrigerator for 20 to 30 minutes before cooking.  Sauté in a skillet coated in olive oil at medium high heat for 10-12 minutes, flipping halfway so each side gets golden brown. 

We like to serve these with cheese grits, rice or quinoa, and something green like broccoli or green beans.  Garrad also makes chipotle mayo (one finely diced chipotle in adobo mixed in a half cup mayo) for a sauce, but any aioli, sour cream, or yogurt sauce you want to be would be a good compliment to the cakes.