Tempeh recipes are quickly becoming a favorite and Tempeh itself is becoming a favorite ingredient in households across the country. It's turning up in more local grocery stores everyday! If you ask your grocery store to carry Tempeh, they will most likey put it on the shelves! Tempeh is a fermented whole soy bean cake that originated in Indonesia. We like it because it has lot's of protein and it's a little easier to use than tofu. (AND it has an amazing texture!)
We like to get Tempeh pre-cooked so we can use it straight out of the package. The flavor can be a little pungent this way, but a quick sautee with some spices will add amazing flavor to this awesome ingredient!
This Tempeh Recipe is for a deliciously light and lean tempeh salad. It's super simple and can be prepared in almost no time. Plus it tastes so good that you won't even be thinking about how good for you it is ;) This tempeh recipe is vegan and gluten free!
Fresh and Lean Tempeh Salad
- 4 oz. Tempeh, cut into thin strips
- 1/2 Cup Carrots, grated
- 1/2 Cup Cucumber, grated
- 1/2 Lemon, squeezed
- 2 tsp. Fresh Basil, Mint or Cilantro, finely chopped
- 1/2 tsp. Mrs. Dash (any flavor) & 1 tsp. Agave Syrup
Spray a medium skillet with non-stick cooking spray. Cook tempeh strips over medium heat for about 5 minutes until heated through. Remove from heat and toss all remaining ingredients and juice from the lemon together in a bowl.
** Tip: We recommend chilling the the tempeh for a few minutes after cooking and before mixing with other ingredients for a cool refreshing salad.
Find this tempeh recipe and many more deliciously healthy options just like it in the Tone It Up Diet Plan! Lifetime member :)
Karena & Katrina
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