Want to try something new with our tempeh? Here is an easy dish made with simple ingredients that tastes absolutely delicious! To make it more fun, we used this gorgeous Sesame Charcoal Sourdough Bread from Feast and Fallow, Vancouver. This definitely isn’t something we come across daily——a special bread for a special recipe!
Different cultures around the world have their own versions of saving old bread and making incredible dishes. Such an invention is bread pudding. Usually, a dessert filled with eggs and dairy now takes an umami avatar with our new Miso Gravy Tempeh in this recipe. The added tapioca slurry thickens things up and sticks all the herbs and spice flavours to the bread. So then it becomes a savoury pudding. Let’s dive right in!
1/2 Sourdough Bread (I used Sesame Charcoal Sourdough)
1 Pack of Green Cuisine Miso Gravy Tempeh
1/4 Cup Green Peas
2 tsp Dried herbs
1 tsp Chives
1/2 tsp Black Pepper Powder
1 tsp Salt
3 Tbsp Sesame oil
2 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Onion powder
1/2 Tbsp Tapioca Starch in 1/3 Cup Water (Mix into a slurry)
- Heat the sesame oil in a skillet on medium.
- Sautée the ginger paste, garlic paste, onion powder, herbs and chives in the oil until aromatic.
- Add the miso gravy tempeh and cook for a couple of minutes.
- Add in the green peas and cook for a minute.
- Cut the sourdough bread into bite-size pieces.
- Add to the skillet and sautée for 5 mins.
- Pour the tapioca slurry, salt, and pepper and combine well.
- Let cook for 5 mins and turn off the heat.
- Put the lid on and rest for a couple of minutes before serving warm.
Miso gravy tempeh has an ultimate umami flavour and goes really well with this fermented sourdough and uplifts the savoury experience. Of course, one does not have to hunt for a black batard; instead, use any bread in the house, even better if they are crusty and stale. Trust me on this one! Mouldy bread, hard pass!
If you haven’t tried Green Cuisine’s Miso Gravy Tempeh yet, this is the best way to start. Enjoy saving old loaves of bread!