Tempeh comes from fermented soybeans. It has a great texture and is very versatile. Find it in the refrigerated section near the produce.
Tempeh is a high-protein alternative to meat.
Not all soy sauces are gluten free, so check the label. Tamari is usually safe.
Makes 4 Servings
Toast fennel and cumin in a dry skillet over medium heat.
Grind the spices and return to the skillet.
Add soy sauce (1 tbsp [15 mL] may suffice), garlic, black pepper, and water. Set skillet to simmer.
Add the sliced tempeh and simmer 15 to 20 minutes.
Then place the tempeh on a nonstick or oiled cookie sheet and broil until crisp (about 7 to 8 minutes), then turn and broil again.
The marinade will keep for one week refrigerated.
Per serving (1/4 of recipe)
Fat: 6.3 g
Saturated Fat: 1.3 g
Calories from Fat: 48.2%
Cholesterol: 0 mg
Protein: 11 g
Carbohydrates: 6.9 g
Sugar: 0.9 g
Fiber: 2.2 g
Sodium: 198 mg
Calcium: 79 mg
Iron: 2.1 mg
Vitamin C: 0.9 mg
Beta-Carotene: 21 mcg
Vitamin E: 0.4 mg
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