WITH PEANUT BUTTER & SALT
TEMPEH TOAST
INGREDIENTS
1 pack (~200g) of tempeh (unseasoned)
peanut butter (as much as you like!)
salt
STEPS
Slice the tempeh in half so that you have two thinner slices (rather than 1 thicker block)
Toast the tempeh slices on both sides in a pan, optionally using an oil of your choice or "dry-toasting" it
Slather with peanut butter and sprinkle with salt
VARIATIONS
Top the peanut butter with banana slices instead of salt
Top your "toast" with avocado, salt and lemon juice instead of peanut butter
INGREDIENTS
Tempeh: I highly recommend buying organic, non-GMO tempeh. For this recipe make sure to choose tempeh that hasn't been flavoured (e.g. in barbecue, herb or curry flavour)- unless that's what you want.
Salt: In this recipe I used French "sel gris" sea salt. I recommend using any natural, minimally processed salt (i.e. avoiding table salt - which has had other minerals removed - and salts with additives like iodine or anti-caking agents).
Oil: Here I used organic coconut oil.
Peanut butter: As before, I prefer organic. :)
BENEFITS
Tempeh is traditionally made from soy beans which are fermented. You can also find tempeh made from other legumes. While I usually avoid soy, I eat soy-based tempeh because the fermentation removes some of the components that I usually avoid soy for (e.g. gut-irritating components). Nonetheless, try to go for organic and non-GMO tempeh. It still contains phytoestrogens, so if you're concerned about your hormonal/estrogen balance, take this into account.
On the plus side, tempeh and peanuts are two plant sources of protein that contain all 9 essential amino acids (which is not the case with all plant proteins, but usually the case with animal products).
CONTACT ME
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