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Are you not a tofu fan? Or are you over it? Well, we have a super easy recipe that will get you out of that tofu-strike before it drives you crazy. A tempeh recipe will easily solve that. And today we have a Lemon Pepper Tempeh with Spinach that you will absolutely love!
If you've never had tempeh before, let me do a quick intro. Tempeh is a traditional Indonesian food made from fermented soybeans. This might not sound that appealing but in reality, it's super delicious.
It does have that particular taste that fermented food has but it's not super strong. It has more of a nutty taste and it will really depend on how you cook it and what you add to it. You can keep it simple with just some salt and pepper or you can make a nice marinade for it. It's super versatile and easy to pair with a ton of different ingredients.
Nowadays, tempeh has traveled wide and far so you can find it in many supermarkets all around the world. And in many places, you will find tempeh made from a bunch of different things. For example, I've had tempeh made from chickpeas, faba beans, lentils and sometimes a combination of a few different beans.
Aside from being super yummy I always promote tempeh recipes because of how healthy it is. First of all, it is a great source of plant-based protein. It has around 31 gr of protein per cup! You don't get that from many foods.
Also, adding it to your meals will get you some iron, manganese, phosphorus, magnesium, and calcium. It is low on sodium and carbs. And since it is a fermented food your belly gets a good dose of probiotics, which are super important for your overall health.
As you can see, tempeh recipes are a great way to make healthy eating super easy. Also, since tempeh has its unique flavour you can keep it simple and have a quick, super flavourful meal in just a matter of minutes.
This recipe is one of my new go-to's. I was so happy of how it turned out and how quick it was to make. I just seasoned the ingredients with salt, pepper and lemon. I added avocado on the side and sauté spinach on the side. The overall taste is amazing, the flavours of these three elements go so well together.
Tempeh is really easy to cook since it comes in that cake-like form, you can just slice it, season it and fry it in the pan. I usually leave it on there until I have a nice golden brown colour on both sides. But you can experiment a bit and get it to the point when it is just right for you.
To keep it quick and easy, I sautéed the spinach with a bit of olive oil and garlic. Once served I sprinkled it with a bit of nutmeg to add a bit of a warm sweet kick that just seals the deal!!
For the vegetables
For the tempeh
|Amount Per Serving|
|Calories 663||From Fat 379|
|% Daily Value*|
|Total Fat 42g||64.8%|
|Saturated Fat 8g||39.7%|
|Trans Fat 0g|
|Total Carbohydrate 37g||12.3%|
|Dietry Fiber 14g||55.4%|
|Vitamin A 27590.12IU||551.8%|
|Vitamin B-12 0.16µg||2.6%|
|Vitamin B-6 1.17mg||58.4%|
|Vitamin C 29.44mg||49.1%|
|Vitamin D 0IU||0%|
|Vitamin E 9.54mg||31.8%|
|Vitamin K1 895.34µg||1119.2%|
|Folic Acid 0µg|
|Pantothenic acid 2.23mg||22.3%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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