How to Make Andouille – Spiced Tempeh and Tofu

Andouille is a smoked sausage made of pork that originated in France. In the 18th century, French immigrants brought this flavored meat to Louisiana, where it became a staple of the Cajun culture.

The processing of sausage makes it an even more potent carcinogen than minimally processed meats , so I suggest avoiding all traditional andouille sausage. If you want to buy a vegan andouille sausage, there is this one from Tofurkey.

However, if you check out the ingredient list, you'll find wheat gluten to be the first ingredient, followed by tofu, oil, sugar, and other additives. Although they are very beneficial for the environment and animals, Tofurkey products and other pho-meats are highly processed and not health-promoting.

My inspiration for making this recipe came from a request for a plant-based Cassoulet, which is a rich casserole based on andouille sausage and chicken thighs. To make this dish just as yummy without the high-fat meats, we're going to layer in the flavors. Step one is to make andouille-spiced tempeh (or tofu).

Organic tempeh and tofu are grouped into a different category. These are very traditional foods that have been around for thousands of years and go through minimal processing.

Although they are often used as an alternative to meat, they were not manufactured to be meat substitutes, and thus they haven't been manipulated to be something so far from their natural state.

Because I prefer the nutty flavor and texture of tempeh over tofu, that's what I use to make a plant-based andouille. However, you could just as easily use tofu in this recipe. If you prefer tofu, I suggest starting with a firm or extra-firm tofu and press our the excess liquid before marinating it in the sauce.

I mentioned that this andouille tempeh will be used in an upcoming cassoulet, but it would also be delicious in a plant-based jambalaya or as a simple side.

You can see how I served the andouille tempeh strips in these photos... with sauteed peppers, onion and collard greens and side of brown rice. It came together so easily, and every bite was absolutely delish!

Andouille-Spiced Tempeh

By Chef Katie Mae

Makes 3­–4 servings | Ready in 30 min + 1 hr marinating | Stores 1 week in fridge

INGREDIENTS

• 2 Medjool dates, pitted
• 2 garlic cloves
• ¼ cup chopped onion
• 2 tablespoons tamari (optional)
• 1 tablespoon white miso (optional)
• 2 teaspoons liquid smoke (optional)
• 2 teaspoons tamarind paste
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¾ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• 12 oz tempeh

DIRECTIONS

1. Add all of the ingredients except for the tempeh to a small blender or food processor. Blend until the marinade has a smooth, even consistency.
2. Slice the tempeh into thin strips and place them in a zip lock bag (or a shallow container). Add the marinade to the bag and seal, squeezing out as much air as you can. Gently move the tempeh around in the bag so the marinade coats every piece.
3. Let the tempeh sit in the marinade for at least an hour. If you have time to let it marinate for a few hours longer or overnight, the tempeh will have a stronger flavor.
4. When you’re ready to cook the tempeh, preheat the oven to 425°F. Line a baking sheet with parchment paper.
5. Arrange the tempeh in a single layer on the baking sheet. Bake for 20 minutes, flipping the strips half-way through. Serve warm.

CHEF'S NOTES

Miso and tamari are sodium-rich condiments. If you want to keep the sodium level to a minimum, you can reduce the amount of miso and tamari used or leave them out.