Tempeh at its best--and easiest. This dish is multilayered and perfectly balanced. Good color. You barely need to serve anything with it. You will feel quite complete for a long time following
This stores and reheats well.
2 tablespoons olive oil (divided use)
Oil spray to supplement the olive oil
8 ounces tempeh, in cubes the size of dice
1 cup sliced onion (can be generous)
1/2 pound shiitake or portobellos, stemmed and sliced (Make portobello pieces small)
3/4 teaspoon salt
1 tablespoon balsamic vinegar
1 or 2 10-ounce bags fresh baby spinach
- Place a shallow, wide (10-inch) sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the olive oil, and swirl to coat the pan.
- Add the tempeh cubes to the hot oil. Cook the tempeh alone first, for a good 10 to 12 minutes over strong heat, tossing frequently until it is nicely browned. Spray with oil spray once or twice during this time, to prevent sticking.
- Push the browned tempeh over to one side of the pan, add another tablespoon of olive oil, and spread out the onions in the hot oil. Keep heat strong, and you sauté the onions next to the resting tempeh.
- Add the mushrooms about 5 minutes after the onions. (If using portobello, be sure they are cut small enough to cook through.) Salt, stir, cover. When mushrooms have cooked thoroughly (8 to 10 minutes), push the tempeh back into the center of the pan, and add the vinegar. Stir until everything is combined, then cover and cook in the vinegar for about 5 minutes or longer
- Begin adding spinach in increments, cooking and stirring between additions, until each batch of spinach wilts, making room for the next batch. When all the spinach is incorporated (and a LOT will fit!), season with black pepper and serve hot.