Sizzling Tempeh Cutlets

tempeh picture

Amanda is a holistic health counselor and NYU  graduate student studying clinical nutrition.  She has a fabulous blog, Cake and Carrots, that promotes integrating many different approaches into your life for optimal health.

This is one of my favorite recipes, and it’s a cinch to make. It comes from the New Age Health Spa, an adorable getaway in the Catskills. I like to prepare this in the morning and leave the tempeh marinating in the fridge while I’m at work. When I come home and it’s time for dinner, the tempeh is perfectly marinated and utterly delicious.  I’ll usually add a grain like quinoa or buckwheat to make it a complete meal. Enjoy!


8 oz tempeh
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1/2 tsp sea salt
1/2 c steamed kale or other leafy green

1. Cut the tempeh into 3″ slices and cut each slice in half diagonally to form wedges
2. Combine the remaining ingredients (except for the greens) and marinate the tempeh in this mixture for 6-8 hours or overnight if possible. The longer tempeh merinates, the more tender and flavorful it will be.
3. Sear tempeh in a hot pan (about 3 minutes per side) and serve immediately over steamed greens.


Yields: 3 servings


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