Mediterranean Tempeh with Crushed Potatoes & Feta

🥘 Ingredients

• baby golden potatoes or baby red potatoes 1 ½ lb
• kosher salt 1 tbsp
• extra-firm tofu 1
• white miso 2 ½ tbsp
• apple cider vinegar 0.33 cup
• hemp seeds/hearts ¼ cup
• lemon juice from medium lemons 2 cup
• extra virgin olive oil 1 tbsp
• garlic cloves 4
• nutritional yeast 2 tbsp
• dried oregano 1 ½ tsp
• onion powder ½ tsp
• kosher salt ½ tsp
• Freshly
• red pepper flakes ½ tsp
• tempeh 1
• dried oregano ½ tsp
• extra virgin olive oil 1 tbsp
• Kosher
• Persian cucumbers or small English cucumber 1 oz
• capers ¼ cup
• flat-leaf parsley leaves and tender stems 1 handful
• Pickled Onions 3
• For serving: medium lemon 1

Boiled Potatoes

1. 1

   Prepare: baby golden potatoes or baby red potatoes , kosher salt .
2. 2

   Wash the potatoes but leave the peels on. Transfer to a large saucepan, cover with cold water, and season with the salt.
3. 3

   Bring to a boil (cover the pan to speed things up), then reduce the heat. Maintain a decent simmer for 10-12 minutes until the potatoes are just tender. If a fork pierces the potatoes with the slightest bit of resistance, they are done.
4. 4

   Once cooked, drain the potatoes in a colander. Let rest in the colander until cooled completely, then store in a labeled airtight container in the fridge for up to 4 days.

High-Protein Vegan Feta

1. 1

   Prepare: extra-firm tofu , white miso , apple cider vinegar , hemp seeds/hearts , lemon juice from medium lemons , extra virgin olive oil , garlic cloves , nutritional yeast , dried oregano , onion powder , kosher salt , Freshly cracked black pepper to taste, red pepper flakes .
2. 2

   Press the tofu. Slice the tofu vertically into 4 slabs. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu slabs on top, wrap the tofu in more paper towels or a dish towel, then weigh the tofu down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15-30 minutes , changing the towels halfway through if possible. (Or use a tofu press and press for 15 minutes, but don’t cut into slabs first.)
3. 3

   Measure out the miso in a small bowl to sit at room temp.
4. 4

   While the tofu presses, work on other prep below.
5. 5

   Once pressed, cut the tofu into small cubes (you don’t want large cubes).
6. 6

   In a 1-quart (1 L) jar or a medium bowl for which you have a lid, add all of the ingredients except for the tofu. Whisk very well until the miso paste is dissolved.
7. 7

   Add the tofu cubes to the marinade. Mix well, gently shaking the jar/bowl, but don’t break up the tofu.
8. 8

   Label and seal the jar/bowl or transfer to a labeled airtight container. Refrigerate for at least 12 hours, but preferably for 48 hours before using. The longer it marinates, the brinier it’ll taste, like classic feta. It will stay good in the sealed jar/bowl in the fridge for up to 7 days.
9. 9

   Gather: Boiled Potatoes (from 1 1/2 lb potatoes) (from meal prep). For the lemon-oregano tempeh: tempeh , dried oregano , extra virgin olive oil , Kosher salt and freshly cracked black pepper, High-Protein Vegan Feta (from 1 14-ounce / 400g block + spices) and feta brine, divided (from meal prep), Persian cucumbers or small English cucumber , capers , flat-leaf parsley leaves and tender stems , Pickled Onions , For serving: medium lemon .
10. 10

    Take the Boiled Potatoes out of the fridge to sit at room temp.
11. 11

    Marinate the tempeh. Crumble the tempeh into small pieces (they should crumble into their individual bean pieces). Scoop out 2 tbsp of the brine from the High-Protein Vegan Feta and add to a shallow bowl; whisk in the oregano, a drizzle of olive oil, plus a couple pinches of salt and pepper to taste. (NOTE: If you don't have any brine left, whisk together 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, the oregano, and a pinch of salt and pepper). Add the tempeh and toss to coat. Marinate for 10 minutes .
12. 12

    While the tempeh marinates, prep the other ingredients. Boiled Potatoes: On a cutting board, use the bottom of a glass or mug (or the palm of your hand), to lightly press down on the potatoes to crush them. Add to a large bowl. Cucumbers: Thinly slice on a bias. Capers: Drain, then smash down on them with the back of a chef’s knife and roughly chop. Parsley: Chop.
13. 13

    Cook the tempeh. Heat a medium nonstick frying pan over medium-high heat with 1 tbsp olive oil. Once shimmering, add the marinated tempeh. Sauté for 6-8 minutes , stirring occasionally, until golden brown and lightly crispy. If it starts to burn, lower the heat to medium. Add to the bowl with the crushed potatoes. While the tempeh cooks, prepare your side salad (if you’re making one).
14. 14

    Assemble: Scoop out the High-Protein Vegan Feta and add to the bowl with the potatoes and tempeh. Add 1 tbsp feta brine (if you don't have leftover brine, add a drizzle of olive oil and a squeeze of lemon juice), timer forkfuls Pickled Onions, the sliced cucumbers, smashed capers, and chopped parsley. Toss gently.
15. 15

    Taste and add an extra forkful of pickled onions, more feta brine, a drizzle of olive oil for richness, or salt/pepper as desired. Serve with your side salad (if you made one) and lemon wedges to squeeze on top before enjoying.