Blue Plate Special #47: “Grown in Brooklyn” Tempeh, Broccoli & Yellow Rice Pilaf


Once you go “Grown in Brooklyn” tempeh you never go back! Oh my gosh, have you had homemade tempeh? Barry Schwartz is the man, an artisan, who handcrafts his tempeh and is dedicated to the highest quality. Period. He sources local ingredients and makes the tempeh in small batches. It is unpasteurized unlike commercial tempeh so it has a fresher, softer texture.

From the Grown in Brooklyn website, “Barry’s Tempeh is committed to providing truly delicious, handcrafted, healthful, full-bodied, deeply satisfying tempeh products. Barry’s Tempeh is made from a unique combination of local, organic grains and beans with a culture (rhizopus oligosporus). The fermentation is similar to yogurt and fine cheese. The culture makes the beans easier to digest and adds probiotics (beneficial bacteria).”

It really doesn’t get better than that in vegan world. I ordered 8 lbs. of the classic soy tempeh and it was delivered all wrapped up in a refrigerator pack. (Delivery in NYC area only.) Half of one pack is perfect for the three of us, so I have tons in the freezer for whenever we want it.

This blue plate special dinner (or really good food in a bowl) is incredibly simple. Tempeh with yellow rice pilaf and broccoli.

8oz. soy tempeh
1 tablespoon grapeseed oil
1 bunch of broccoli
2 shallots
1 small piece of fresh turmeric
1 cup uncooked basmati rice

Cut the tempeh into cubes. Separate the broccoli into bite size florets. Thinly slice the shallots. Use a microplane to grate the turmeric. 

Start with the rice pilaf. Heat a small pot and when it is hot, add the shallots and a tablespoon or two of water. Use a wooden spoon to stir them around and let them soften. Add the rice and toss to coat and toast for a minute. Add the right amount of water according to the package. Bring to a boil and then reduce to a simmer. Cover and cook until the water is absorbed. Turn off the heat and let it sit covered until ready to serve dinner.

Add the broccoli to a pot. Cover with water and bring to a quick boil. When it turns bright green and is just soft (or to your liking) take it off the flame and drain. Add back to the pot and cover to keep warm.

Heat a pan. Add the oil and when it is shimmering, add the tempeh. Cook until the tempeh starts browning. Toss it around a few times to get all sides. Add more oil if the tempeh is sticking. Drain on paper towel.

Uncover the rice and fluff with a fork. Place the rice in a big bowl and add the tempeh and broccoli. Serve plain or with sauce. Enjoy!

Leave a Reply