Recipe - Easy Baked Tempeh

1 pound Tempeh
16 ounce Tomato sauce, Mcdougall
One fourth cup Onion; chopped fine
One fourth cup Cider vinegar
One fourth cup Soy sauce, low sodium
One half teaspoon Curry powder
One fourth teaspoon Ground ginger

Preparation Time: 0:50 Tempeh is a compact patty made by fermenting cooked
hulled soybeans with a beneficial mold that binds the beans together. Other
legumes, such as peas and lentils, and also grains, such as rice, wheat,
and barley alone or in various combinations are sometimes added.
Because it has a dense, solid consistency, it is often used to replace meat
in various dishes and on sandwiches. Like tofu, it is high in fat and
protein. You will find tempeh in the refrigerated or frozen food sections
of your natural food store. Refrigerated, it lasts a week, and frozen, it
lasts indefinately. Freezing does not change its texture appreciably.

Cut the tempeh into bitesized pieces and set aside. Preheat the oven to
350 degrees. Combine the remaining ingredients in a small saucepan and
simmer over low heat until the sauce thickens slightly, about 10 minutes.
Spoon a thin layer of sauce on the bottom of a 2 quart baking dish. Add
the tempeh pieces and cover with the remaining sauce. Bake for 20 to 30
minutes.

From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan
to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip