Don't get me wrong, I enjoy my tofu scramble most of the time. Sometimes, I do get bored and like to change things around. Plus I often try to seek out better alternatives to somewhat processed soy.
Tempeh is such a great alternative to Tofu. It's fermented and made with whole soy beans. An 85 gm serving of Tempeh has 16 gm protein and 7 gm fiber as compared to 8 gm protein and 2 gm fiber in the same amount of Tofu.
Due to Tempeh's superior nutritional value, it serves as a great breakfast food as the protein and fiber keeps you fueled for longer.
Here goes the recipe for my Tempeh Sloppy Joe. I'd recommend prepping it the night before for quick breakfast in the morning.
Ingredients (serves 2)
- 130 gm Tempeh
- 1.5 tbsp Tamari | Brag's liquid seasoning
- 1 tbsp dijon mustard (I like the chunky kind)
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1.5 tsp smoked paprika or chipotle powder if you prefer a bit of heat
- Whole wheat or Gluten free buns
- Sliced onions
- Water or vegetable broth
- Steam the tempeh for 15 minutes and keep aside
- Prepare the marinade by adding the tamari, mustard, lemon juice, maple syrup and smoked paprika
- After the tempeh is cooled, crumble it by hand and add it to the marinade
- Mix well, cover and keep in the fridge overnight or for at least 45 minutes
- Place a skillet on medium heat and cook the the tempeh for 2-3 minutes. If it starts sticking to the bottom, add a couple of tbsp of water or veg broth.
- Toast the buns while the tempeh is cooking
- Take the skillet off the heat and smother the bun with the cooked tempeh
- Add sliced onions on top and close the bun
Here is how the tempeh looks like in the marinade.
If you try this recipe, let us know in the comments. And, don’t forget to tag a photo @plant_astic_food on Instagram.
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