Tempeh is a source of plant protein that doesn't get the same love compared to its cousin, tofu. With this recipe, I guarantee you will love the taste of tempeh! It was actually my step-mom who gave me the trick to crumble it (or grate it) and it's true that it changes everything.
INGREDIENTS
1 pack tempeh, crumbled
1 zucchini, sliced
1 bell pepper, sliced
3 tbsp green onions, thinly sliced
Greens of choice (spinach, kale)
1 1/2 tbsp tamari sauce
1 tbsp extra virgin olive oil
1 tsp maple syrup
Juice of 1 lime
1 tsp chili powder
1 garlic clove, minced
1/2 tsp dried oregano
1/2 tsp dried chives (or fresh)
1/2 tsp paprika
Salt & pepper
TOPPING IDEAS
Sprouts, kimchi, sesame seeds
STEPS
1. In a bowl, add the crumbled tempeh & veggies.
2. In a small bowl, whisk all the other ingredients, for the marinade. Pour the marinade in the tempeh bowl and mix well. Refrigerate at least an hour.
3. After an hour, heat olive oil in a skillet over medium heat and add the tempeh mixture. Cook stirring often, around 10 minutes or until the tempeh is crispy and the veggies are cooked through.
NOTES
You could serve this with rice, couscous or even quinoa if you want to!
Comments