Sep 27, 2010

mom's morning casserole


Here is another one from Vegan Brunch by Isa Moskowitz. This is a casserole with a layer of potatoes, a layer of tofu, a layer of tempeh with red peppers, and a layer of Daiya cheeze.

It was very good, but the family was not fond of the tempeh layer. Unfortunately, they found the tempeh too bitter and nutty. In fact, asking me, I would say it was a bit 'fishy,' and no, it was not spoiled. Unless I braise my tempeh in a flavorful liquid or sauce, it seems to come out with this unusual flavor.

Next time. Next time.

Cost Breakdown:
potatoes: $3
tempeh: $2
tofu: $2
pepper, onion, garlic, herb, spices: $2
Daiya: $2
Total to feed a family of 5:


  1. It looks good, despite the fishiness. Would you braise it or just leave that layer out?

  2. I know the tempeh can be good, because I've made it better before, but my policy is to make a recipe as written first to see if the author knows something I don't. In this case either they had really good tempeh or are not bothered by the strong flavor. And I was trying to make it quickly.

    Skipping the layer is an option, but it adds such a nice crunch and I know it is really healthy, that I would try making it work before abandoning it.

  3. I feel the same about tempeh as of now, though I bought a "brick" of it and heard if you steam the nastiness out of it it can actually taste good :) I will let you know if my next tempeh experience comes out good cause I have pretty much given up on it.

  4. Amy, you cannot steam the nastiness out! The above casserole had been steamed and the flavor did not change. The steaming is to facilitate the tempeh in absorbing the marinade you will be putting on it.

    If you want the nastiness gone, braise it in a very flavorful broth, depending on what you are making (BBQ sauce, veg stock, etc.), for about 20 minutes, covered, on 350.

    Did I mention very flavorful? Not a light stock, a very flavorful one :)

    Those are the only times I have made tempeh and it was good.


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