Peanut Butter Tempeh with Sesame Seeds

wpid-img_20150901_205423.jpg

As you have probably noticed, the recipes I share are vegetarian.  My diet is mainly vegetarian although I do eat fish and seafood, mainly salmon about once a week.  And occasionally I eat a homemade turkey burger if it is from a natural meat source free of hormones.  So I am often asked where do you get your protein? People are often misled that a meat free diet means a protein deficient diet.  Not true at all.

Tempeh, a soy based derivative offers 16 grams f protein per 3 oz.  To compare, there is about 7 grams pf protein per 1 oz. of meat.  So 3 oz. of cooked chicken would offer 21 grams of protein.  An entire package of tempeh packs a powerful 40 grams of protein! And this recipe adds another 7 grams of protein considering the peanut butter that is added.  Tempeh originated from Indonesia and although it is made from soybeans like tofu, it has a much firmer texture, similar to a very firm veggie patty.  So if you can’t get past tofu’s texture which is a common complaint I hear, try this soy alternative!

Here is a delicious and simple recipe to get you started on this awesome meat substitute today!

wpid-img_20150901_173836.jpg Ingredients

One package of organic tempeh cut into 1/4 inch cubes

Olive oil

2 Tbsp. Peanut Butter

3-4 cloves garlic minced

1/3 cup chopped onion

Sesame Seeds

Salt and Pepper to Taste

Directions

1. Coat skillet with about 2 Tbsp. olive oil. Heat pan over medium heat (at about setting 4).  Drop the cubed tempeh into the pan and salt and pepper to taste.  You want to cook the tempeh slowly and at a lower heat because you don’t want the outsides cooking quickly and the inside not.  Toss the tempeh often making sure each side of the cubes cooks.

2.  When the tempeh is about 90 percent of the way done, usually after about 20 minutes, add the garlic and onions and continue to saute along with the tempeh.  The tempeh is fully cooked when each side of the cube is brown and crispy.  You may have to add a little more olive oil as you go along,  The tempeh tends to soak up the olive oil quickly.

wpid-img_20150901_205401.jpg3. Drop the 2 Tbsp. of peanut butter into the center of the pan and stir until melted.

4. Toss the tempeh in the peanut butter making sure to evenly spread it.

5.  Sprinkle sesame seeds evenly over the tempeh and saute for about 3 more minutes.

6.  Serve over quinoa or rice

7.  Enjoy!

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15 responses to “Peanut Butter Tempeh with Sesame Seeds

  1. This looks so interesting! I’m a fan of soy (tofu and all) but I have to limit my consumption because of hypothyroidism. (I feel like an old woman when I say stuff like that). I wonder if there is a tempeh substitute?

    Like

    • That is a good question! Honestly I am not sure since I eat mostly soy based products. I was thinking of meat substitutes that might work well but honestly the texture and crispiness of the tempeh and it’s nutty flavor, paired with the peanut butter would be hard to mimic. I will let you know if I come across anything!

      Liked by 1 person

  2. Hi Brooke, I’ve never attempted a tempeh recipe before. I’m excited to try this 🙂 But since I’m unfamiliar with tempeh, I was wondering what the texture should be like when it’s finished cooking. I read what you posted about it being a little crispy on the outside, but should the tempeh as a whole still be pretty soft or should it become somewhat tough in texture? I’m excited for this first try at tempeh! Thank you for all the advice and this great idea 🙂

    Like

    • Hi! I am so happy that I have inspired you to try something new! I think you will really enjoy this recipe and it is a great way to be introduced to tempeh. The finished product should appear dark brown as it looks in my picture here. I would refer to the cover photo of the tempeh still in the pan with the scoop of peanut butter still sitting in the pan and not yet mixed in with the tempeh. This would give you the most accurate idea if the color it should appear when finished. As far as the texture, the outside will be crispy but the inside will be soft and grainy. Like the texture of a veggie burger. I hope this helps! Please let me know if you like it and if I can help in any other way!😃

      Liked by 1 person

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