I’ve never cooked with tempeh before, and I was a little nervous about it, but I’m always willing to try new things. For those that don’t know, tempeh is a soy protein product that is similar to tofu but more dense.
I found a recipe for Greek quesadillas which included tempeh that sounded pretty good so thought I’d give it a shot. I’m so glad I did, too!
1 pack of tempeh, sliced thin
10 whole wheat tortillas
1 pint grape tomatoes, halved
1/2 red onion, diced
1 cucumber, diced
Kalamata olives, pitted and diced
Fresh parsley, diced
Fresh oregano, diced
1. Spray a skillet with non-stick spray and brown the tempeh on both sides. Set tempeh aside and spray skillet again.
2. Arrange desired amounts of tempeh, veggies, herbs and feta on tortillas and drizzle dressing on top. Fold tortillas in half and brown both sides in skillet, two at a time. (Flipping the tortillas takes some skill here!)
3. Place quesadillas on baking sheet and cook in a 300 degrees oven for about 10 minutes until all are heated through.
I served these with some made-from-frozen sweet potato fries and they were delicious! The tempeh serves as a protein filler and picks up the flavor of whatever you cook it with. The quesadillas were fresh and delicious and we ended up eating on them for a couple more days because they were so good (Tip: reheat the quesadillas in a toaster oven instead of the microwave to keep the crispness of the tortilla). We will definitely be making this again, and experimenting with more tempeh dishes.