Only a couple days of summer left! Here in Baltimore we are in prime tomato season, with the stone fruit season just about over. Before it’s too late, I’ve been stocking up on peaches from the farmers market, buying enough to snack on them with my breakfast as well as use them creatively in my meals. This simple smoky tempeh with fresh peach and cherry tomato salsa makes the most of late summer produce and is a snap to prepare.
Not a fan of tempeh? Use this sweet and smoky marinade with baked tofu, or another substitute of choice. Or pair the peach salsa with another meal entirely. Whatever you do, I hope you’ll give it a try – I absolutely love the bright and fresh flavors and ease of preparation of this meal.
Elsewhere on the fresh produce front, via my CSA share I’ve been enjoying watermelon; summer squash, all varieties of tomatoes; hot and sweet peppers; kale, collards and chard; eggplant; potatoes; and the beginnings of the winter squash season (so far: delicata and spaghetti squash). September might just be my favorite month of the year for enjoying Maryland’s bounty.
I’m looking forward to my next couple of blog posts. I have some new vegan cookbook reviews and recipe excerpts to share soon, as well as more seasonal produce-inspired goodies that I’ve been making. Until next time!
- 8 oz. tempeh (I used Trader Joe's brand)
- 2 tb. soy sauce (or gluten-free tamari if needed)
- 1 tb. agave nectar
- ½ tsp. liquid smoke (or substitute ½ tb. smoked paprika)
- 1 tb. hot sauce
- 1 tb. prepared mustard
- 1 tb. apple cider vinegar
- 2 cloves minced garlic
- ½ tb. olive oil
- 2 c. cherry tomatoes, quartered
- ½ c. diced fresh peach (about 1 large peach)
- 2 tb. finely chopped raw red onion
- 1 clove garlic, minced
- 2 tb. freshly-squeezed lime juice
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander seed
- (optional) ⅛ tsp. ground cayenne pepper
- ¼ c. loosely packed chopped fresh cilantro
- salt and pepper to taste
- (optional) sliced or cubed avocado, for serving
- (Optional step, but recommended to reduce the tempeh's bitterness) Steam the tempeh for 15 minutes, and then pat it dry.
- Slice the tempeh into thin pieces in the shape of your choosing, and place into a glass baking dish.
- Whisk together all of the rest of the ingredients, and pour the mixture over the tempeh in the dish.
- Marinate covered for at least 2 hours, preferably overnight. If you have the chance to do so, flip over the tempeh pieces halfway through marination.
- Preheat the oven to 350 degrees Fahrenheit. Spread the tempeh out in a single layer in the dish and cover the dish with tinfoil. Bake for 15 minutes.
- Uncover the dish, flip over the tempeh pieces, and bake uncovered for another 15-20 minutes, or until most of the liquid has been absorbed.
- Serve hot with fresh salsa of choice (a recipe suggestion follows), and avocado, if desired.
- Combine all ingredients. Adjust salt, acid, and spices to taste. For the best flavor, refrigerate for a few hours prior to using.
Tempeh loosely adapted from the Oh She Glows Cookbook.