A few years ago, when I was learning to love tempeh, I came up with a simple recipe for tempeh patties. Yesterday I decided to try them in the air fryer. I loosely followed this recipe (see modifications below):
Tempeh Patties
Ingredients (Makes 2 patties)
- 5 oz. tempeh
- Filtered water
- 2 teaspoons nutritional yeast (I used powder; fortified with B vitamins)
- 1/8 teaspoon black salt (which is actually pink)
- 2 teaspoons water
- Avocado oil
Instructions
Soak tempeh in filtered water for 15 minutes
Remove the tempeh from the bowl of water and place it in a food processor.
Using the “S” blade, pulse for a few seconds to break up the tempeh.
Add nutritional yeast, salt, and two teaspoons of water and pulse.
Heat avocado oil in the skillet.
Roll and flatten tempeh into patties (half a block of tempeh – 5 ounces – makes two patties).
Fry on medium-high heat for five minutes.
Flip the patties, reduce heat to medium, and fry for another 3 – 4 minutes.
MODIFICATIONS
- I steamed the tempeh in a pressure cooker: 1 minute at low pressure, quick release. (You can use any method you prefer for steaming).
- I used an 8-ounce package of tempeh and used 2 tablespoons nutritional yeast, 1/4 teaspoon black salt, 1/4 teaspoon ground pepper, and around 3 to 4 teaspoons of water.
- Instead of frying in a skillet, I simply placed them in the air fryer, oil-free, and cooked for 8 minutes at 360°F for eight minutes (flipping halfway).
- Yield: 4 patties
Meanwhile, I sautéed scallions and mushrooms in veggie broth in an uncovered pressure cooker before adding several handfuls of shredded collard greens, a couple of tablespoons of rice vinegar, and a few splashes of low-sodium soy sauce. I covered the pressure cooker and set it for one minute on low pressure and then used a quick release.
After layering the patties and collards on a small plate, I added peanut sauce and served.
