Tempeh is one of my favorite sources of plant-based protein. It’s versatile and absorbs well flavors. In many ways I find it superior to tofu (nothing wrong with tofu though).
What is tempeh?
Tempeh is made from fermented whole soybeans. And because they are fermented they are easier to digest and beneficial to our gut flora. When you absorb food better you get more of it’s nutrients, and in the case of tempeh that’s not just protein but also calcium, iron and B vitamins.
Here is a recipe that you might want to try if you want to include tempeh more often in your meals.
Note: make sure you get organic tempeh.
- 200g tempeh
- 2-3 tbsp almond butter
- juice of 1/2 lemon
- 1 1/2 tbsp low sodium tamari
- 1-2 tbsp maple syrup
- (optional) chili flakes
- You can steam or boil the tempeh for 2-4 minutes prior to marinating it to remove the slightly bitter flavor it has (I personally don’t mind it).
- Mix all ingredients, except the tempeh, in a large bowl.
- Cut the tempeh into cubes, and add to the bowl. Mix well until each cube is well covered in the marinade.
- Cover in an airtight container and refrigerate overnight or at least for two hours.
- Once marinated bake in a 190 C oven for about 25 minutes and serve with some extra marinade on top!