Tempeh Steaks: A Delicious Addition to Your Vegetarian Cooked Breakfast
Did you know that a plant-powered diet can reduce climate-heating emissions, water pollution, and land use by up to 75%? But don’t worry, you don’t need to change your entire lifestyle to enjoy vegetarian food. Tempeh is not just for hippies or hipsters – it’s for everyone who wants to make greener and tastier choices. So, what exactly is tempeh? It’s a fermented soya bean cake, like a supercharged version of tofu. You can find it in SuperValu and Dunnes Stores.
Tempeh offers the same protein and protective phytoestrogens as tofu but with the added benefits of fermentation. Regardless of whether you’re a die-hard carnivore or not, tempeh is a fantastic food to incorporate into your diet for financial, health, and environmental reasons. That’s why I think you’ll love this week’s recipe.
Tempeh Steak Recipe
Makes 10-14 pieces
- 200g organic tempeh
- 1 tablespoon soya sauce
- 1 tablespoon lime juice
- A good pinch of brown sugar
- ¼ teaspoon smoked paprika
- 1 tablespoon sesame oil
- A dot of ghee or coconut oil, to cook
- Using a sharp knife, thinly slice your block of tempeh into 10-14 skinny steaks. I recommend using The Tofoo Co organic tempeh, which is available at Dunnes Stores and SuperValu in the vegetarian refrigerator aisle.
- Whisk together the remaining ingredients (excluding the cooking fat) in a lunchbox. Dip each slice of tempeh into the marinade, ensuring that every centimeter is covered. Refrigerate the tempeh in the marinade until you’re ready to cook.
- In a medium to hot pan, fry each slice of marinated tempeh in ghee or coconut oil for 1 minute on each side. Be careful as the soy sauce may burn and release fumes. It’s best to use high heat for a short time. Alternatively, you can grill or barbecue the tempeh steaks.
- Serve the tempeh steaks as part of a vegetarian fry-up with baked beans, eggs, spinach, mushrooms, and flatbread. Another option is to make sandwiches with lettuce, mayo, and tomatoes that can last all week long.
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