Hand made, unpasterised tempeh is the bomb! If you can find it locally made, you are dam lucky. Tempeh is such a great healthy food, adding nutrients and substance to your diet. Soybeans have equal amounts of protein, gram for gram as animal protein and it’s full of vitamins, minerals and fibre.
a little coconut oil, tamari & balsamic vinegar for pan-frying
season with salt, pepper & lemon or lime juice, *optional
Place the coriander, olive oil, garlic & salt into a blender or food processor and blitz for 30 seconds or until combined.
Place in a clean jar and keep the leftovers in the fridge for toast with avocado & sprouts, roasted vegetable quinoa salad with baby spinach, or stir through steamed veggies & rice or steamed veggies with noodles (add lime juice & toasted sesame oil too).
Pan-fry the tempeh
Pan-fry the tempeh in a little coconut oil, tamari and a splash of balsamic vinegar. Sear until golden and a little crispy on both sides.
Toast your bread (unless you like it fresh), drizzle with olive oil and spread with the coriander pesto. I like to layer my salad ingredients first but do it however you like it. Sometimes, I season the salad part with salt & pepper and a twist of lemon or lime juice.
Then put the tempeh on the top of the salad and add the top layer of bread. EAT!
If you are trying to cut down on bread, have an open sandwich!