Tempeh-Miso Breakfast Patties

Like many others, turning to a vegetarian diet for me meant, among other things, looking to take advantage of the apparent protein benefits of soy in products like tofu to replace proteins from meat consumption and provide a handy substitute for meats in familiar recipes. Fortunately it wasn't long before I learned that the benefits of soy have been greatly exaggerated by soy marketers looking to reap windfalls from a very cheap crop. Soybeans are in fact probably the most indigestible of all legumes, which means their proteins are not accessible without long and thorough natural fermentation — a process that is completely ignored in most modern soy production methods. The very high content of enzyme inhibitors and phytic acids in soybeans actually block the absorption of essential minerals and cause potential intestinal problems — most soy products, including tofu and bean curds, are made with a process called precipitation instead of fermentation. This process removes only some of the inhibitors and hardly any of the phytates, and denatures the proteins that are supposed to be of benefit in the first place. Moreover, even when fermentation is applied, modern hygienic standards actually inhibit the growth of beneficial cultures that would otherwise remove those enzyme inhibitors and phytates.

As a rule, then, processed soy products should be avoided at all times to prevent even more demands on the body to acquire proteins and minerals. The exception to the rule is in just a few products, like miso, tamari sauce and tempeh that are made through the process of fermentation — and even then only when produced by reputable companies that don't use fast or cheap end-arounds to expedite the process. Tempeh, for example, is a very malleable food of which I like to take advantage from time to time not only for its protein but for its ease of use and versatility. A traditional Indonesian food made by fermenting partially cooked soybeans with a Rhizopus fungal culture that binds the beans into firm, chewy cakes, it has a nice nutty flavour on its own, but also absorbs and adapts to almost any flavours you would like to add to it. But please make sure to find tempeh that's been properly fermented with the necessary fungal culture — as always, I can recommend to my Ontario readers at least the tempeh products from the Noble Bean, which are available in London at Grains, Beans and Things at 268 Piccadilly Street.

For more information on soy, see The Ploy of Soy by Sally Fallon.

I like to make these extraordinarily easy and tasty tempeh patties for a simple and filling breakfast with scrambled eggs and toast — almost like I might use breakfast sausages if I weren't a vegetarian. But they can also be used as burgers for summer picnics and barbecues, and can be prepared ahead of time and frozen by separating each shaped and uncooked patty with wax paper and storing in a freezer bag.

Tempeh-miso breakfast patties

12 ounces (340g) tempeh
2 tablespoons hatcho or kuro miso
2 tablespoons whole wheat flour
1 tablespoon ketchup or tomato paste
1 tablespoon olive oil
1/4 cup water
1 clove garlic, crushed
1/4 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon marjoram
1/8 teaspoon cayenne
olive oil for frying

Steam the tempeh over simmering water or in a steamer for 15 minutes. Mash thoroughly in a large bowl, and then combine with all other ingredients.

Heat 1/8-inch of olive oil in a large frying pan. In the meantime, shape the tempeh and miso mixture into flat, round patties by pressing firmly. If the mixture is a little too moist, add more flour, and if too dry, add more oil or water.

When the pan is hot, fry the patties on each side until well browned, about 5 minutes per side. Drain on paper towel and serve hot or warm. Makes 8 two-and-a-half inch burger-sized patties.

This is my entry to the next Weekend Breakfast Blogging event hosted this time around by Hunger Pangs.