I am a huge fan of Thoroughfare Tempeh, made right here in Bellingham. The tempeh itself is excellent — high quality, easy to cook with, delicious, full of fiber and protein, and so versatile.
Many of us have had experiences with factory-made, big-brand, store-bought tempeh that have left us … less than enthusiastic. And for good reason; store-bought tempeh has to be vacuum-packed and pasteurized, which results in a bitter, rubbery product with a very particular, hard-to-forget smell that must be dealt with before the actual cooking can begin.
I enjoyed several conversations with Alice Mayeron, co-owner and the face of Thoroughfare at Bellingham Farmers Market, while writing this column. My first question was: How is your tempeh so much better?
Simply put, Thoroughfare Tempeh does things differently. Michael Houder, co-owner and a chef of 20 years, makes the tempeh, a four-day process, so it’s packaged and brought to market at its peak.
My second question — wait, what actually is tempeh?
Basically, tempeh is legumes that have been bound together by mycelium. Cooked legumes are inoculated with rhizopus oligosporus, a thread-like mushroom that knits the legumes together over the course of 48 hours. Originating in Indonesia more than 500 years ago, tempeh is still a staple protein there and across the world today.
From the global comes the local. Thoroughfare offers two varieties: cranberry bean tempeh and a pardina lentil tempeh. The cranberry beans are grown by the Central Bean Company, a family farm in Quincy, Grant County. The lentils are grown by a small co-op of farmers in Eastern Washington and Northern Idaho. Legumes are already a low-carbon footprint food, and this hyper-local sourcing nearly makes this footprint disappear.
Those of you who are soy-free will have noticed that, while tempeh is normally made with soybeans, the two varieties from Thoroughfare are soy-free. By choosing alternative legumes, Thoroughfare avoids this common allergen and produces a wider variety of textures and flavors.
This breakfast salad with tempeh croutons makes use of tempeh’s naturally toothsome, craggy texture to transform these legumes into crispy, golden croutons that add a lot more to your salad than standard white-bread croutons do. The maple-garlic flavors make this recipe mouthwatering any time of day, even for those who aren’t normally “veggies at breakfast” fans.
Breakfast Salad with Tempeh Croutons
Makes 2 main servings or 4 side servings
Ingredients
- 1 package Thoroughfare tempeh (cranberry bean or pardina lentil) 2 tablespoons olive oil
- 2 tablespoons Thoroughfare maple garlic seasoning
- 1 to 2 eggs per person
- 4 cups frisée or mixed leafy greens
Directions
1. Make the tempeh croutons. Preheat oven to 325 degrees. Cut the tempeh into small, bite-size cubes, just under 1 inch each. Add tempeh to a metal baking sheet (using metal ensures the tempeh builds a crispy, golden crust). Gently toss the cubes with 2 tbsp olive oil and 2 tbsp maple garlic seasoning, then spread evenly across the baking sheet. Bake for 20 minutes, flipping cubes gently halfway through.
2. While the tempeh croutons cook, make boiled eggs. Bring a pot of water to a soft boil, then lower eggs into the water. Cook for 6 minutes for a runny yolk with set egg whites, 7 to 8 minutes for a jammy yolk, and 9 to 10 minutes for a creamy hard-boiled yolk. Remove eggs from boiling water and immediately place into an ice bath. Let cool for 2-4 minutes, then remove from ice water and peel the eggs.
3. Wash and dry your salad greens.
4. Make the maple cider vinaigrette.
Maple Cider Vinaigrette
Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- 1/8 teaspoon vanilla
- 1 tablespoon boiling water
- Pinch of salt and pepper to taste
Directions
Add all ingredients to a mason jar or other heat-proof glass container with a tight-fitting lid. Shake thoroughly to combine.
Serve the salad
Add salad greens to a serving platter and toss with vinaigrette. Start by adding half the vinaigrette to the greens, then taste and add more vinaigrette if you like. Top the salad greens with eggs and tempeh croutons, and serve.
Optional: Take inspiration from the French and add crispy lardons or thick-cut bacon pieces to your breakfast salad. If cooking lardons or bacon, replace 1 tablespoon olive oil with 1 tablespoon bacon grease to toss the tempeh croutons in.
Additional recipes
Visit eatthoroughfare.com/recipes for a host of delightful, imaginative and delicious tempeh recipes. You’ll find vegan, vegetarian and omnivore options.
Hannah Green’s Rooted Recipes column appears monthly.
