Updated: May 30, 2022
Don't you love when you set out to make something and it turns out completely different than what you intended? When I started to make Thai tempeh, my intention was to create a Pad Thai type sauce, but the flavor turned out more barbecue-y — and it tastes really yummy in my opinion!
Whenever I host a Vegan Food Tour, I always get questions about tempeh and how to prepare it. There are lots of ways to prepare tempeh—grilled on the stove top just until it's brown on each side and made into a vegan "BLT" sandwich; crumbled into pasta sauce to make a "bolognese" sauce; cubed and added to a vegetable stir fry; and more. Tempeh is a superfood in my mind because it's packed with plant-based protein, fiber, calcium, iron, copper, manganese, B vitamins, magnesium, isoflavones and prebiotics. You receive approximately 15 grams of plant-based protein and 7 grams of fiber in just three ounces of tempeh! While it's fermented, it's not considered a probiotic food because it needs to be cooked before eating. Heating or pasteurizing foods with probiotics kills the beneficial bacteria. But don't let that stop you from eating it. With all of its other nutrient-powered plant-based properties, tempeh should find its place on your plate weekly.
For this recipe, I cut the tempeh in half, so that I had two long thinner pieces, then cut it in half to make up a total of four pieces. You could also cut it into smaller pieces if you want more of a sear on each piece. I used a little avocado spray on a stove top pan and grilled it on each side on medium heat for about 2 minutes or until browned. Once this step is complete you can add any one of your favorite sauces, place it in between bread for a sandwich or crumble it into a pasta sauce.
For this meal, I placed the tempeh on top of a bed of farro then poured some Thai BBQ Sauce on top. I added some delicious and healing slaw for the perfect crunch and flavor that complemented the BBQ sauce nicely.
I find tempeh super satisfying, filling and a great substitute for anyone looking to add something a little "meatier" to their meals. Try it and let me know what you think!
In a small bowl, mix all ingredients together and set aside.
3 Tbsp tomato paste
4 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
1 Tbsp maple syrup
1/2 tsp garlic
1/2 tsp smoked paprika
1/4 tsp onion powder
(Don't forget, you'll also need to grab a package of tempeh at the grocery store and whatever grain you'd like to eat with it — farro, quinoa, rice or kamut are all great options.)
Purple Cabbage and Kale Slaw
In a medium bowl mix together the ingredients below and set aside.
1 cup purple cabbage, chopped or sliced
1 cup kale, chopped
1/2 cup cilantro, chopped
1/2 cup green onion, chopped
Mix all ingredients below together, except sesame seeds, in a small bowl. Pour over cabbage and kale slaw ingredients and mix well. Sprinkle with sesame seeds.
1 Tbsp Sesame seed oil
2 Tbsp coconut amino acids (or organic tamari)
1 Tbsp apple cider vinegar
1 Tbsp chili paste (omit if you don't like spice)
2 tsp maple syrup
1 tsp ginger powder (or a Tbsp fresh minced ginger)
1/2 tsp garlic powder
2 tsp black or white sesame seeds
Grill the tempeh, place on top of your grain then top it with the slaw for a deliciously satisfying meal!
Per serving (1 serving): 476 calories, 64 grams carbohydrates, 8 grams fiber, 13 grams protein, 20 grams fat, 2957 milligrams sodium
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