marinated almond butter tempeh (or tofu)
Holy guacamole. It's been a while since I last posted. In fact, it's been just over a month to be exact. Life just got a tad bit crazy - like three jobs crazy. And there was a lot of dancing I wanted to do too. So in between working hard and dancing hard, I did was catching up on sleep and as such, testing recipes fell by the wayside. Life yo. Can't have it all ey?
I hope to be back posting regularly again like I was doing last year :) There are just too many pizza variations to try out and too dates waiting to be rolled into balls. This time around I've managed to slap something together, and it involves tempeh (or tofu). Let's get started.
Tempeh: With its hearty texture, a complete protein and made from fermented soybeans (aka probiotics!), this should unquestionably be your go-to for meat-free substitutes. The fermentation process gives tempeh a higher content of protein and minerals, and the longer it ages, the earthier the taste and firmer the texture.
Tofu: While also a complete protein, tofu is different from tempeh as it hasn't been fermented. Like tempeh, it is gluten-free, low in calories, contains no cholesterol and is an excellent source of protein, iron and calcium.
Q: Why choose tofu over tempeh?
A: It's really a matter to preference. Some people don't enjoy the texture or the earthiness of tempeh - even though tempeh takes on any flavour you marinate, fry or bake it in. Additionally, some people may choose tofu over tempeh as is more available and cheaper. I personally always go for tempeh if I can :)
Almond butter: Almonds contain healthy unsaturated fats, fiber, protein, magnesium and vitamin E. Almonds are also helpful in preventing the development of cardiovascular diseases: Along with its nutrients, phytosterols and high unsaturated fat, almonds are able to reduce the low-density lipoprotein cholesterol (aka bad cholesterol) in the blood.
and Apple cider vinegar: With just one tablespoon a day, apple cider vinegar can help cure acid reflux, lower blood pressure, aid healthy weight loss and improve nutrient absorption (through its powerful probiotics). A truly healing liquid.
200 - 250g tempeh or extra-firm tofu
2 tbsp smooth almond butter
2 tbsp maple syrup
2 tbsp liquid amino acids (or soy sauce or tamari)
1/2 tsp apple cider vinegar
1/4 tsp chili powder
You can watch the recipe video here as you go along.
1a. If using tempeh, steam for about 10 minutes, flipping halfway. Rinse and pat to dry. Set aside.
1b. If using tofu, remove the moisture by pressing and squeezing it with paper towels, until it has drained out most of the water. Set aside.
2. Whisk the marinade together well in a bowl until well-combined. Adjust the flavour to suit your taste buds :) But don't be shy, you want it to be super flavourful! The stronger the marinade, the better.
3. Slice the tempeh or tofu lengthways and then in half (or heck, slice into the stars if you want!).
4. Add your tempeh or tofu to the marinade and toss to coat. You want it well dressed #fancy. Cover in an airtight container and refrigerate, ideally overnight (but you can get away with about 2 hours - I promise not to tell anyone). While marinating, give the container a few shakes to ensure even coating.
5. Once marinated, heat up the pan. Add a dash of coconut oil, and add the pieces of tempeh or tofu to the pan. As the pan heats up, bring the heat down otherwise the pieces may simply burn on the outside without cooking properly through. Cook 5 minutes a side or so until golden brown.
6. Add any leftover marinade once all the piece are cooked.
7. This tempeh or tofu works great in any Asian-inspired dish, like quinoa and edamame summer rolls or deconstructed sushi bowls. Alternatively, be lazy like me and throw it on toast with avo or in a buddha bowl.
Watch the recipe video here.