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This HOT ITALIAN dish would make Nana proud

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This HOT ITALIAN dish would make Nana proud

Hot Italian Tempeh and Tofu Sausage Crumble (Recipe 1 of 2)

Ingredients

For the Sausage Crumble:

  • 2, 200g blocks Tempeh
  • 1 450g block extra super firm Tofu

Seasoning:

  • 2 TBS Fennel seeds, ground
  • 2 TBS Oregano
  • 1 TBS Garlic, granulated
  • 1 TBS Onion, granulated
  • 1 teaspoon Red Pepper flakes (for spicy)
  • 3/4 teaspoon White peppercorn, ground
  • 1 teaspoon Smoked Paprika
  • 1 lemon zested (optional)

Aromatics & Liquids:

  • 1 cup Olive oil
  • 1 garlic clove, sliced
  • 2 Star Anise, whole
  • ½ Cup Red wine (optional)

Additional:

  • Salt (to taste, preferably flake salt)
  • Black pepper (to taste)
  • 1 teaspoon Agave (optional, for a touch of sweetness)

Instructions

  1. Break the tempeh and tofu into crumbles, mimicking the texture of sausage. Leave some larger chunks for varied texture.
  2. In a pan, heat olive oil on low heat with sliced garlic and star anise until fragrant. Be careful not to burn the garlic.
  3. Grind fennel seeds and white peppercorns using a mortar and pestle (or spice grinder). If you don't have either, you can use the whole seeds.
  4. In a bowl, combine ground fennel seeds, ground white peppercorns, oregano, granulated garlic, granulated onion, red pepper flakes, smoked paprika, and lemon zest (if using).
  5. Slowly add the hot oil to the spice mixture and let it sit for a minute.
  6. Whisk in red wine (if using).
  7. Marinate the tempeh and tofu crumbles in the spiced oil mixture for at least 30 minutes, or preferably overnight, in the refrigerator.
  8. Preheat oven to 200°C (400°F).
  9. Spread the marinated tempeh and tofu on casserole dishes.
  10. Roast for 30 minutes, or until browned and crispy, stirring halfway through.
  11. For best results, cool after roasting and use for recipes the next day. The longer it sits, the more intense the flavor becomes.

Pasta with Hot Italian Tempeh and Tofu Sausage (Recipe 2 of 2)

Ingredients

  • 1.5-2 cups Penne pasta, cooked
  • Prepared Hot Italian Tempeh and Tofu Sausage (recipe above)
  • 1-2 tbsp Olive oil
  • 1/2 Red onion, diced
  • 2 Roma tomatoes, chopped
  • 1 Yellow pepper, chopped
  • 1 clove Garlic, diced
  • 1 can White beans
  • Handful Baby spinach
  • Fresh parsley, chopped
  • Salt (to taste)
  • Black pepper (to taste)
  • Water (or canned tomatoes)
  • Garlic and herb nooch (nutritional yeast) for topping

Instructions

  1. Cook penne pasta according to package directions.
  2. In a pan, heat olive oil over medium-high heat.
  3. Add diced red onion, chopped tomatoes, and yellow peppers to the pan and cook until softened.
  4. Add the prepared tempeh and tofu sausage, diced garlic, and white beans to the pan and stir.
  5. Add a handful of baby spinach and stir until wilted.
  6. Add a touch of water (or canned tomatoes) to the pan.
  7. Add the cooked pasta to the pan and stir to combine.
  8. Cover the pan and let it steam for a minute, to prevent sticking.
  9. Stir in chopped fresh parsley.
  10. Season with salt and black pepper to taste.
  11. Turn off the heat and serve.
  12. Top with extra Tempeh and Tofu sausage and garlic & herb nooch for added flavor, if desired.

Video Description

This super nostalgic, delicious and satisfying ingredient is perfect for home or restaurant use. It's one of my favorite things that I grew up eating.

Hot Italian Tempeh Sausage' with pasta hit the spot. I make in big batches and freeze into portions for later.

This is AWESOME! And I'll be working up a couple more dishes to apply it too soon.

https://dereksarno.com/

The DIY Nooch recipe video to make for holiday gifts is here:

https://youtu.be/MAF0WXkZnVU?si=ct228DeejUXj9dSr

The book referenced that i've read is called, Food of Bodhisatvas

THE RECIPE:

HOT Italian TEMPEH / TOFU Sausage crumble

2, 200g Blocks Tempeh

1 450g black EXTRA Super firm TOFU

2 TBS Fennel seeds, ground and pound

2 TBS Oregano

1 TBS Garlic, granulated

1 TBS Onion, granulated

1 teaspoon Red Pepper flakes (for spicy)

3/4 teaspoon White peppercorn, ground and pound

1 teaspoon Smoked Paprika

1 lemon zested (optional)

1 cup Olive oil

½ Cup Red wine (optional)

1 garlic clove, sliced

2 Star Anise, whole

On low heat, heat oil with fresh garlic and star anise, until hot.

Combine rest of the seasonings in a bowl,

Slowly add hot oil and let sit for a minute.

With a fork, whisk in red wine

Marinate 30 mins or overnight

Roast 30 minutes

For best results, cool and then use for recipes.

The longer it sits after roasting the better and more intense the flavor gets.