Today’s guest post comes from a face you’ve seen around here a lot lately — Gabriela from Une Vie Saine! I obviously cannot say enough good things about Gabriela as she took me in last week and showed me a great time in NYC! You’ll love the recipe she’s going to share!
Hi everyone! I’m Gabriela, and I blog over at Une Vie Saine. Chelsey is one of my favorite bloggers, so I’m honored to be guest posting for her!
Since I don’t eat meat and only consume minimal dairy, one of the questions I receive most frequently is how I get enough protein in my diet. Most of the time, legumes and whole grains do a pretty good job in that department, but I also love eating soy-based tofu and tempeh, as well.
While tofu is definitely the more popular product, I actually prefer tempeh. It’s less processed than its white and squishy relative, with way more texture. Raw it has somewhat of a bitter taste that some people don’t care for, but by preparing it well I swear that anyone can learn to like the stuff. Here’s my go-to recipe- I’ve tried a lot, and I swear that this is the absolute best!
Moroccan Tempeh
Makes 4-6 servings
Ingredients:
- 2 8oz tempeh cakes
- ½ c olive oil
- ½ c water
- ¼ c lemon juice
- 2 tsp sweet paprika
- 2 tsp cumin
- ½ tsp chile powder
- 1 tsp salt
- 4 crushed garlic cloves
- ¼ to ½ c chopped cilantro
Dice the tempeh into 1” squares. Combine all other ingredients in a bowl and marinade tempeh in it for at least 2 hours. Pour into baking pan and cover with foil, then bake at 350*F for 40 minutes. Uncover and cook for another 10 minutes.
This tempeh is flavorful but basic enough to eat alongside pretty much any side dish. I personally love it mixed with quinoa and roasted vegetables- it’s a simple dish that’s filling and easy to make.
Question: Have you ever made tempeh before? What is your favorite way to prepare it?
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