if you’ve never had tempeh before, go to the vegetarian section of your grocery store (usually near the produce, refrigerated) and grab you some tempeh! it’s so good to have around as a quick snack or to add on top of any grains and vegetables for a delicious treat. it’s high in protein, has a bit of a nutty texture that has a tougher exterior than tofu.
per a healthline article:
A 3-ounce (84-gram) serving of tempeh contains these nutrients (2):
- Calories: 162
- Protein: 15 grams
- Carbs: 9 grams
- Total fat: 9 grams
- Sodium: 9 milligrams
- Iron: 12% of the RDI
- Calcium: 9% of the RDI
- Riboflavin: 18% of the RDI
- Niacin: 12% of the RDI
- Magnesium: 18% of the RDI
- Phosphorus: 21% of the RDI
- Manganese: 54% of the RDI
that’s a lot of healthy stuff! my favorite ways to cook it are the following two recipes by amy chaplin and love and lemons. i love to let it marinate in the fridge overnight, and then cook it the next day for lunch.
amy chaplin’s recipe here
love and lemons recipe here
trust me on this. get some tempeh, marinate it in the fridge overnight, pop it in the oven, and then eat it or store it in the fridge to add to your lunches and dinners later on!
it is the handiest, tastiest and nuttiest little protein you can keep on hand.
hmu if you have fun tempeh recipes or are you are looking forward to cooking some tempeh!
cooking with leeks 