Cooking with Tempeh

Tempeh is cultured soy that you can buy in 8 oz packages at your local supermarket or health food stores. I always try to buy the organic tempeh and experiment using it.

This week I bought Tempeh that also had grains in it. Each 4 ounces of the product that I bought had 21 grams of protein. Just what I am looking for because I get all my protein from grains, soy products such as tofu and tempeh. I love tempeh because it has a nice texture and easy to cook. Tofu is a little softer, even the extra firm sometimes falls apart. It is good to get most of your protein from non meat sources, especially if you are diet conscious. Most non-meat protein has no fat or only the good fat in it!

It is a good alternative, even if only a few days a week that you try out some non-meat products. They are easy to cook with. Tofu, soy and grains are my favorite high protein meals.

Here is a recipe that I put together today for an easy lunch:

Tempeh with Cabbage, Apples and Carrots


1 clove garlic chopped

1 teaspoon cumin

1 teaspoon ginger

1/2 teaspoon Turmeric

1 teaspoon cinnamon

1 small apple cubed

6 baby carrots ( or 2 regular  carrots cubed)

1/4 head of napa cabbage

First cut up 4 ounces of tempeh into cubes. Sprinkled with soy sauce and put to the side.

Spray a frying pan with cooking canola oil or 1 teaspoon olive oil

Start with garlic until brown

Next add tempeh and cook for about 5 minutes

Add the rest of the ingredients ( except napa cabbage and steam for about 10 minutes ( depending on how crunchy you like your veggies.)

Add napa cabbage for the last 5 minutes

Tempeh and Veggies