We love tempeh. Full stop. It's pretty rare we don't have it in our fridge. This bowl features marinated tempeh and a few of our favorite earthy flavors. The vinaigrette brightens it up just enough and the end product is delicious.
Timing note: If you think of it, marinate your tempeh beforehand, it'll soak up more flavor. If you don't, no problem. ¯\_(ツ)_/¯ It will still taste great!
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01.
Make a marinade by whisking together 1/4 cup tamari, apple cider vinegar and smoked paprika. Cut the tempeh lengthwise and break it up with your hands. Add it to the marinade, stir to coat, then set aside.
02.
In a saucepan, bring 2 cups of water to a boil with 1 tsp of vegetable bouillon. Heat a skillet or frying pan over medium heat. Toast bulgur and cumin, tossing frequently, until it smells nutty.
03.
Add bulgur to the boiling water. Boil for about 12 minutes until the water is absorbed. Cover with a cloth until ready to serve.
04.
Heat the skillet or pan you used to toast the bulgur over medium. Add olive oil, fennel and a sprinkling of salt. Cook for about 10 minutes until the fennel is tender and golden brown, stirring every few minutes.
05.
Add the tempeh and swiss chard. Cook until the tempeh is warmed through and the chard has wilted.
06.
Make a dressing by whisking together tahini, 2 tsp of tamari, agave and rice vinegar. Add warm tap water (about 2 tbsp) until thin enough to pour.
07.
Serve the bulgur in shallow bowls topped with the fennel tempeh mixture, a drizzle of dressing and a dollop of non-dairy yogurt.
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