Javanese Tempeh Olive Spread

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Javanese Tempeh Olive Spread

 

8 ounces tempeh

1 teaspoon safflower oil

2 tablespoons tamari or soy sauce

3 tablespoons soy mayonnaise

1 tablespoon minced green onion

1/4 cup minced celery

2 tablespoons minced parsley

1/4 cup ripe olives, pitted, chopped

1/8 teaspoon cayenne pepper

1/8 teaspoon dried dill

assorted whole wheat crackers or

rice cakes

 

Cut tempeh into 1-inch squares. In a shallow pan

fitted with a steamer

basket, steam tempeh for 15 minutes. Drain and set

aside.

In a medium-sized skillet heat safflower oil and

lightly saute steamed

tempeh for 5 minutes, stirring frequently. Remove pan

from heat and add

tamari sauce, mixing with tempeh. Spoon contents of

pan into a

medium-sized mixing bowl.

Mash together tempeh, mayonnaise, green onion, celery,

parsley, and

olives into a thick spread. Add cayenne and dill.

Serve at room

temperature on whole wheat crackers. Yields 2 cups.

 

 

 

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