I used to have a love-hate relationship to tempeh similar to how I felt about tofu when I first became a vegan. I thought the taste was too bitter and never felt like it was marinated quite right.  After a few months, I came across a recipe that stressed the importance of steaming or boiling tempeh in water or broth to get rid of the bitter flavor and aftertaste.  That wonderful advice has worked like a charm. 

The taste of tempeh is like nothing I've ever had, but is an excellent alternative to meat in many recipes.

Have you tried tempeh? What are your thoughts? Let's discuss it in the comments below or on Twitter/Facebook. 

Recipe inspired by Byrant Terry's Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits in his fabulous cookbook, Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine.