Benefits of Tempeh
Tempeh, a fermented soybean-based product that originates from Indonesia, has gained popularity all over the world. Not only is it a source of probiotics – it is also a rich source of protein, making it an excellent meat substitute for vegetarians and omnivores, alike. This cake-like product is typically made of fermented soybeans and has an earthy, nutty flavor. During the fermentation process, the bacteria also produce vitamin B12, a nutrient that soybeans do not naturally contain. Tempeh is also a rich source of other B vitamins, such as vitamin B6 and folic acid.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
- 2 teaspoons coconut oil
- 1 (8 oz) package tempeh, thinly sliced into strips
- 1 lemon, juiced
- 4 cloves of garlic, minced
- 1/4 teaspoon fresh ginger, grated
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried Italian seasoning
- 4 drops of liquid stevia
- 2 cups blanched kale
- dash of sea salt and fresh ground pepper
- Blanch your kale if you haven’t already: Place de-stemmed and chopped kale in boiling water for 3 minutes. Remove with a slotted spoon and place the kale in a bowl of ice water. Drain well. Sometimes I actually squeeze the kale to wring out all the extra liquid.
- Melt coconut oil in a large skillet over medium heat. Add tempeh strips and cook for 2-3 minutes, flip and cook for another 2 minutes or until both sides of the tempeh slices are brown.
- While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning and stevia in a small bowl.
- Once tempeh has browned, add blanched kale and the lemony garlic mixture. Stir to coat. Cook for 2-3 minutes. Remove from heat. Add salt and ground pepper to taste and serve.
Recipe adapted from eatingbirdfood.com