Discovering Tempeh as a protein source has been pretty close to life changing for me! I find it to be the perfect “clean burning”, satiating, and delicious protein.
For those of you who aren’t aware, tempeh is traditionally fermented soy beans (although other beans can also be used) and has a mild, slightly grainy texture, similar to tofu, but way more delicious (in my opinion). I add it to just about anything; salads, stirfriy’s, sandwiches, wraps, etc. You should be able to find it at most of your grocery stores or health food stores. My only tip, as always, is to ensure you are buying ORGANIC. My favourite brand for those who live in Vancouver is called, “Tempea.”
Ingredients
For the Bowl:
– 1 package of tempeh (250g)
– 5 stalks kale (de-stemmed & finely chopped)
– 1 Tbsp. Avocado Oil
– 1/2 Tbsp. Tamari
– 1/2 cup cucumber (or any other water-y veg you have in the house)
For the Peanut Sauce:
– 1/3 cup peanut butter (I always use organic, smooth & salted)
– 1.5 Tbsp. Tamari (gluten free, organic soy sauce)
– 1 Tbsp. honey
– Juice of half a lemon (or 1 Tbsp. Apple Cider Vinegar)
– 4 Tbsp. water (plus more for thinning)
Garnish:
– 1 Tbsp. sesame seeds
– Optional: 1 Tbsp. crushed peanuts
Instructions
– Chop tempeh into 1/2″ cube size pieces
– De-stem and finely chop kale
– Heat cast iron pan (or stainless steel if you don’t own cast iron) on medium high heat
– Add 1/2 Tbsp. avocado oil to the pan as it is heating
– Add the chopped tempeh to the pan followed by the Tamari
– Cook on stove top for 4-5 minutes, stirring often. You will know the tempeh is finished when it is golden brown in colour and looks “grilled”
– Remove from pan and set aside
– Add the additional 1/2 Tbsp. of avocado oil to the pan along with your finely chopped kale
– Lightly sauté kale for approximately 3 minutes, or until it’s just beginning to soften up
– Remove from pan and set aside
– Chop cucumber (or vegetable of choice) into bite size pieces and leave to the side as well
– Prepare your peanut sauce: place all ingredients into a jar and stir until well incorporated. Add more of any ingredient until you reach your desired taste/ texture. Read here for more details on this sauce.
– Assemble your bowl: add the kale, cucumber, and tempeh, drizzling peanut sauce generously over everything, mixing throughout (you will likely have leftover sauce to use throughout the week). Sprinkle with sesame seeds and/or chopped peanuts. ENJOY!
– Serving tip: serve alongside brown rice or quinoa to make for a complete blood sugar balancing meal
