Bringing you a savory dish this week to the blog, using tempeh! Temp-whaat you might say? Tempeh, is a great source of vegan protein and according to Wikipedia is …”a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.” So it makes sense by this definition why the first time I tried this was in Bali! I personally love the texture and that it’s fermented. If I had to describe it, it is very different from tofu, a lot chewier because the soy beans are whole but really it’s difficult to describe.
I love it because it takes up flavours really well and does a great job of replacing meat in certain dishes where you may feel like trying something new. It’s also great for vegans because of its high protein content.
I know tempeh might not be for everyone and it isn’t mainstream yet but I really hope you try out this delicious recipe! If you prefer, you could use firm tofu in this recipe as well.
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