Hey there Team!
I hope that everyone is doing as well as can be, in these interesting quarantine times. Since most of us are staying at home these days, I thought I’d share one of my favorite tempeh recipes. I made this for my friends pre-quarantine time and they have been asking me for the recipe ever since.
So, I finally made a video out of it! Tempeh (always get organic), is just fermented soybeans pressed together, more or less. In this way it is a lot less processed than tofu. It is high in protein, and a great base in plantbased cooking.
Regarding your peanut butter – please check your label. The only thing that should be in your peanut butter is peanuts and salt. That’s it! And choose organic whenever you can.
Crunchy Peanut Butter Tempeh – 2 pers – 185 C – 12min
2 TBL peanutbutter (I use crunchy)
2 TBL tamari (or any soy sauce you like)
1-2 TBL Maple syrup
1-2 teasp. chili paste (I use sambal oelek)
1 package of Tempeh (300g)
Mix the wet ingredients together in a large bowl. Cut up the tempeh in bite sized pieces and mix with the thick sauce. Once the tempeh is coated on all sides, put on a baking tray. Bake in the oven for about 12min on 185 degrees C.
if you are cooking any vegetables, throw them into the bowl where you mixed the sauce. The hot vegetables will mix well with the remaining sauce and give them a really nice taste.
And here is the video!!
Please be kind, it is my very first time editing a video on my phone – you will be able to follow along just fine though 😉 Also, I first found this recipe from Simon Hill on Plant Proof. He has so much good scientific information on his page – check it out for more plantbased information!