Misfits, troublemakers, and rebels. Oh my.

Although we’ve been in business for 37 years, even we have our elders. The folks we admire for their courage and look up to for inspiration. The rebels. The misfits. The pioneers. And Seth Tibbott is exactly one of these wonderful people.

Way back before plant-based proteins were cool, Seth was stirring up ideas in the kitchen of an abandoned school he rented in Oregon. Mickey met Seth in the 80s and considered him the king of tempeh, “He had the best tempeh burgers around and we ordered them to serve at The Chicago Diner.”

In 1995, Seth invented the Tofurky, allowing vegetarians and vegans to enjoy the holidays. About the name, “I thought it was catchy, funny,” he recalls. “Nobody was doing funny in natural foods back then, but funny sure worked everywhere else.”

Of course, along his strange yet true trip are stories of communes, circus clowns, a cult, and Seth’s tree house he built by hand with scrap lumber. In Search of the Wild Tofurky: How a Business Misfit Pioneered Plant-Based Foods Before They were Cool is a great read about a man who helped shape the global vegan and vegetarian movement. Read more about Seth’s story and get links to buy the book.

What is tempeh anyway?

First mentioned in 19th century history volumes, tempeh is one of the many wonderful foods that can be made from soy beans. The Spruce Eats has a brief primer that provides some background, nutritional info, and comparisons to tofu and seitan. We use it when we want something a little more firm than tofu and in dishes where its nutty flavor works with the spices.

Sloppy Joes

Perfect for an afternoon BBQ. Everyone loves our Sloppy Joes, served on a toasted bun with a side of home-style potatoes.

1. Preheat the oven to 350°F.
2. Toss the tempeh in the tamari and oil. Place tempeh on a sheet pan and bake 15 to 20 minutes or until golden brown but not crisp.
3. Sauté onions, garlic, peppers, and chili powder in 2 tablespoons oil.
4. Add the baked tempeh, catsup, mustard, liquid smoke, and a splash of water if needed. Simmer 10 minutes more.
5. Season with salt and pepper.
6. Serve on a toasted Kaiser bun or hamburger bun.

Substitution: Tofu can be used in place of the tempeh. For an even heartier texture, add a little chopped seitan.

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