- 8 oz. tempeh
- 1¼ veggie broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1¼ tablespoon lemon juice, divided
- 1½ cups cooked green lentils
- 1/2 tablespoon apple cider vinegar
- 6 oz. silken tofu
- 2+ tablespoons reserved marinade
after tempeh has marinated, drain and reserve liquid. in the magic bullet or food processor, combine tofu, apple cider vinegar, the rest of lemon juice and two tablespoons of reserved marinade. pulse until tofu mixture is thick and creamy... if needed, add a little more marinade by the teaspoon.
heat olive oil in skillet on medium and add cooked lentils. sauté until they start to brown and get a little crunchy, much like a lentil hash. after crunchy bits have formed, add in rest of the marinade broth (at least 1 cup) and simmer on low for 2-3 minutes. do not let all the liquid evaporate. finally, kick heat up just a notch and add in the creamy tofu mixture. cook for approximately 2-3 minutes, until it's a nice stroganoff consistency (like a thick gravy).
server over flat pasta noodles, or brown rice.