One of The Naked Label fans asked me about tempeh. She had heard about tempeh but wasn’t really sure how to cook it and wanted some fresh ideas.
I thought I would share this fun Tempeh Salad Topper recipe because it is easy, delicious, and it looks good naked!
Tempeh is a fermented soy product made with the whole bean. It is a great source of protein and high in fiber as well.
TIP: If you are going to buy tempeh, make sure you buy an organic version because many soybeans are genetically modified and therefore should be avoided.
Tempeh Salad Topper Recipe
Ingredients:
1 package of tempeh
3 tbsp maple syrup
3 tbsp balsamic vinegar
1 pinch of Celtic sea salt
Juice of 1 orange (optional but recommended)
1 tsp coconut oil
Directions:
1. Cut the tempeh into cubes that are 1 inch by 1 inch.
2. In a pot or frying pan on medium heat melt the coconut oil. Toss in the tempeh cubes and cook (stirring occasionally) until lightly browned on all sides. Add in the rest of the ingredients and cook until the liquid has been absorbed.
3. Serve hot or cold on top of a salad. Enjoy!
Let me know how you like to cook your tempeh in the comment section below. I would love to hear from you!
