![](https://assets.zyrosite.com/cdn-cgi/image/format=auto,w=1920,fit=crop/dWxM0xW9EaHwp4n6/img_6548-A3Qrw8wBx3fbygKB.jpg)
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
![Bright living room with modern inventory](https://assets.zyrosite.com/cdn-cgi/image/format=auto,w=480,h=320,fit=crop/bed-and-breakfast/images/amenities.jpg)
![Bright living room with modern inventory](https://assets.zyrosite.com/cdn-cgi/image/format=auto,w=328,h=320,fit=crop/bed-and-breakfast/images/amenities.jpg)
VARIATIONS
![](https://assets.zyrosite.com/cdn-cgi/image/format=auto,w=537,h=479,fit=crop/dWxM0xW9EaHwp4n6/green-peas-mP4X2JZ7Q5uyMqQ3.jpg)
![](https://assets.zyrosite.com/cdn-cgi/image/format=auto,w=328,h=313,fit=crop/dWxM0xW9EaHwp4n6/green-peas-mP4X2JZ7Q5uyMqQ3.jpg)
Top the peanut butter with banana slices instead of salt
Top your "toast" with avocado, salt and lemon juice instead of peanut butter
INGREDIENTS
![](https://assets.zyrosite.com/cdn-cgi/image/format=auto,w=612,h=576,fit=crop/dWxM0xW9EaHwp4n6/img-A3QWqwaB4xUDP50b.png)
![](https://assets.zyrosite.com/cdn-cgi/image/format=auto,w=328,h=313,fit=crop/dWxM0xW9EaHwp4n6/img-A3QWqwaB4xUDP50b.png)
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
![](https://assets.zyrosite.com/cdn-cgi/image/format=auto,w=612,h=576,fit=crop/dWxM0xW9EaHwp4n6/washing-lentils-m2WbaVQWEDiMbVNO.jpg)
![](https://assets.zyrosite.com/cdn-cgi/image/format=auto,w=328,h=313,fit=crop/dWxM0xW9EaHwp4n6/washing-lentils-m2WbaVQWEDiMbVNO.jpg)
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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