1 pack (~200g) of tempeh (unseasoned)
peanut butter (as much as you like!)


  1. Slice the tempeh in half so that you have two thinner slices (rather than 1 thicker block)

  2. Toast the tempeh slices on both sides in a pan, optionally using an oil of your choice or "dry-toasting" it

  3. Slather with peanut butter and sprinkle with salt

Bright living room with modern inventory
Bright living room with modern inventory


  • Top the peanut butter with banana slices instead of salt

  • Top your "toast" with avocado, salt and lemon juice instead of peanut butter


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. :)


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).


...with questions, comments or feedback: