You might be wondering what tempeh is.

Fair enough.

It’s a soybean product, similar to tofu, but it’s the whole soybean, fermented and then formed into blocks. Because it’s a whole soybean it has more protein than tofu. And because it’s fermented it has even more nutritional benefits because that fermentation provides natural “probiotics” that are good for digestive purposes.

I came up with this tempeh so I would have another protein option to put in those wraps I’ve making, and will continue to eat this week!

I should also mention this tempeh tastes GREAT and it is fast and easy to make. I timed it actually and it only took 30 minutes to make, and while they cooked I sliced cucumbers and shredded carrots for lunch for the week. My fiancé really liked them too!

I timed all my cooking Sunday night actually. In 1 hour I made the following:
This tempeh recipe
These balls
Hummus
Sliced cucumber
Shredded carrot
Prepared cilantro for lunches

So that’s it! I pretty much prepared all my food for the week in one hour.

Here’s how to make it.

Start with taking 2 8oz blocks of tempeh and slicing each block in half widthwise to make 2 thin blocks. Then slice each block into 4 strips, then cut each strip in half. You will end up with 16 strips from each block.

Place all the tempeh in a large frying pan and then cover with water. Bring it to a boil, then reduce heat and simmer for 10 minutes.

It will look like this:

In the meantime, combine all the other ingredients in a bowl. After 10 minutes, drain the water from the pan but leave the tempeh in the pan. Return the pan to medium heat and add all the remaining ingredients to the tempeh. Gently stir everything around to get the tempeh coated. Cook for 5 minutes over medium heat then flip each piece and cook for 5 more minutes.

Then it will look like this:

Then it’s ready to go in a wrap with some greens, sprouts, carrots, avocado, cilantro, my favorite dressing and some fake cheese if you like!

Here are easy to print instructions:

Spicy Tempeh Strips

2 8 oz blocks of tempeh
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons soy sauce
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon cumin

Start with taking 2 8oz blocks of tempeh and slicing each block in half widthwise to make 2 thin blocks. Then slice each block into 4 strips, then cut each strip in half. You will end up with 16 strips from each block. Place all the tempeh in a large frying pan and then cover with water. Bring it to a boil, then reduce heat and simmer for 10 minutes.
In the meantime, combine all the other ingredients in a bowl. After 10 minutes, drain the water from the pan but leave the tempeh in the pan. Return the pan to medium heat and add all the remaining ingredients to the tempeh. Gently stir everything around to get the tempeh coated. Cook for 5 minutes over medium heat then flip each piece and cook for 5 more minutes.

And no post is complete with a picture of Lilly. This is what she looks like when she’s a awake. It’s rare. Very, very rare.

Have a great week!