I finally found my favorite way to cook my tempeh. I steam it in the bamboo steamer for a bit, then fry the slices up in some hot oil until they are crispy. I like to dip them into a homemade sauce just like they're a chicken nugget. Sometimes I make a honey mustard sauce, or a dill mayonnaise sauce. This time I went for a tahini dressing. I matched the tempeh nuggets with some beautifully steamed vegetables and voila- a perfect bowl of hearty, crunchy, sweet, bitter, creamy and tangy. Please mix and match your favorite vegetables to create your own signature bowl!
Ingredients
- 1 package of tempeh, sliced into 1/2 inch pieces (make sure it's a gluten free brand)
- 1 bunch of kale or your favorite greens, trimmed and washed
- 1 large sweet potato, chopped into chunks
- 1 ripe avocado, sliced
- 1 bunch of pea shoots or you favorite sprouts
- Olive oil, salt and pepper
For the dressing:
- 1 large lemon
- 1/4 cup of sesame tahini
- 1 tbs of tamari
- 1 scallion, sliced
- 1 handful of cilantro, dill and/or parsley chopped finely
Directions
- Steam the sweet potatoes and tempeh in a bamboo steamer (or any steamer will do) for about 10 minutes until soft. Set sweet potatoes aside.
- Fry tempeh slices in a medium-hot pan of olive oil. Fry on both sides until golden and crispy!
- Meanwhile steam the kale for about 5 minutes.
- For the dressing, mix together the tahini, the juice from the lemon, the tamari, scallions and herbs until smooth. Add more lemon juice if it needs to be thinner, or add more tahini to thicken it.
- In a bowl, make a bed of kale and place the tempeh, sweet potatoes, pea shoots and avocado on top. Pour tahini dressing all over and enjoy!
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