Beetroot Tempeh Steaks
Juicy and flavorful beetroot tempeh steaks that taste remarkably similar to real steak. These steaks offer a meaty texture and are rich in umami flavors. Perfect for vegetarians craving a hearty and satisfying meal.
ingredients
- 400g beetroot, peeled and grated
- 200g tofu, firm
- 100g chickpea flour
- 50g tomato paste
- 50g soy sauce
- 30g onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Salt and pepper to taste
steps
- 1.
In a large mixing bowl, crumble the tofu using your hands.
- 2.
Add the grated beetroot, chickpea flour, tomato paste, soy sauce, onion, garlic, olive oil, balsamic vinegar, smoked paprika, cumin, thyme, salt, and pepper. Mix well until all ingredients are evenly combined.
- 3.
Shape the mixture into 4 steak-like patties, ensuring they are compact and hold together.
- 4.
Preheat a grill or grill pan over medium-high heat.
- 5.
Lightly grease the grill or grill pan with oil and cook the beetroot tempeh steaks for 5-6 minutes on each side, or until they form a crust and are heated through.
- 6.
Remove from heat and let them rest for a couple of minutes before serving.
- 7.
Serve the beetroot tempeh steaks with your favorite steak accompaniments, like roasted vegetables, mashed potatoes, or a fresh salad.
