Lemon Garlic Tempeh

Tempeh is a traditional food made from fermented soybeans. While tempeh may be new and unfamiliar to many, it is one of the celebrated dishes in its native land, Indonesia. It is chewy and has a nutty flavor. Tempeh is a vegetarian protein source with an excellent nutrient profile. It is a healthy-twist recipe that we can incorporate into our diet.

Why is it healthy?

• Tempeh is a resilient ingredient which includes a variety of vitamins and minerals such as B vitamins, iron, manganese, phosphorus, magnesium, and calcium.
• It contains high amounts of prebiotics, a type of dietary fiber that promotes the growth of beneficial bacteria in the digestive tract and potentially reduce inflammation.
• Tempeh is high in protein, which aids in appetite control by increasing fullness and decreasing hunger. A serving of tempeh (~166g) contains 31 grams of protein.
• Garlic is a well-known natural antibiotic that contains micronutrients like vitamin C, vitamin B6, manganese and selenium.
• Kale is a dark, leafy green superfood high in vitamins A, C, and K that promotes eye and bone health, immune system development and blood coagulation.

Who is it for?

A deliciously healthy recipe for people with diabetes, high blood pressure and high cholesterol. It is nutrient-dense and holds nearly all of the vital nutrients that nourish both children and adults. The isoflavones (a phytoestrogen, which is a plant-compound) present in tempeh acts as a natural remedy for menopausal relief, making it an excellent addition to the diet of women around menopause.

The picture shown is only indicative of how the recipe would turn out after cooking as it is subjective to the individual style of cooking & hand.

⏳ Preparation Time: 25- 30 mins

🍽 Serves: 1

🥗 What you’ll need:

• Tempeh (thinly sliced)- 100g
• Lemon (juiced)- 1 lemon freshly squeezed
• Garlic (minced)- 4 to 5 cloves
• Ginger (grated)- 1/2 teaspoon
• Cumin powder- 1/4 teaspoon
• Dried Italian seasoning- 1/4 teaspoon
• Honey- 1/2 teaspoon
• Kale/ Spinach (blanched)- 1 cup
• Pepper powder- 1/2 teaspoon (optional)
• Salt- as per taste
• Oil- 1 tablespoon

✋Method:

1. First, place de-stemmed and chopped kale in boiling water for 3 minutes. Remove with a slotted spoon and place the kale in a bowl of ice water. Drain well.
2. Next, heat oil in a large skillet over medium heat. Add tempeh strips and cook for 2–3 minutes, flip and cook for another 2 minutes or until both sides of the tempeh slices are brown.
3. While tempeh is browning, whisk together the lemon juice, garlic, ginger, cumin, Italian seasoning and honey in a small bowl.
4. Once tempeh has browned, add blanched kale and the lemony garlic mixture into the pan. Stir to coat. Cook for 2–3 minutes.
5. Remove from heat. Add salt and ground pepper to taste and serve.
6. Lemon garlic tempeh is ready. Enjoy! :)

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