From ThisBlueWiki
Cut the carbs and add to the protein and nutrition in your home fries by subbing tempeh for half the potato. These are great for reheating and eating with ketchup or hot sauce.
Since tempeh has a flavor that not everybody loves raw, and is fairly bland/nutty by itself, we flavor it with broth, salt, spices and browning.
- 1.5 lbs small-medium red potatoes (all about the same size), scrubbed
- 1.5 lbs tempeh, cubed
- 1 v. large or 2 medium onions, diced
- 2 cups water, heated
- 4 tsp unchicken or vegetable flavor boullion (assuming 1tsp is for 1 cup normally)
- 2 tsp Frontier adobo seasoning (contains salt)
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 2 tsp curry powder (optional)
- 1 Tbsp minced fresh rosemary (optional)
- coconut and/or extra-virgin olive oil
- Parboil potatoes until centers are no longer crunchy, somewhere in the neighborhood of 20-30 minutes. This will vary on the size of the potato. A fork should easily pierce to the heart but not easily disintegrate the potato.
- While parboiling, heat enough oil to handily fry all the tempeh in a large skillet. Stir boullion into water. Add tempeh to pan, toss to coat, add broth. Add spices (saving half the turmeric), stir and arrange in a flat layer, and boil down broth, while stirring occasionally.
- As broth boils away, sautee and brown tempeh in skillet to your taste. Remove and set aside.
- Cool potatoes with cold water bath when done, then cube. Add a modest amount of oil to the skillet, toss in onion, sautee until just tender, add potatoes and remaining turmeric. Sautee and toss, leaving to rest in pan long enough to brown the potatoes to your taste.
- Re-add tempeh, toss until heated through.