HOW TO COOK TEMPEH Without Pre-Boiling or Steaming 😎 (The ONLY Method You'll Ever Need to Know)

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories and can be a good protein source.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is more affordable and widely available.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Tamari is gluten-free and often cheaper.

Remove the plastic cover from the block of tempeh and cut it into eight equal strips, then into bite-sized pieces.

Preheat a large skillet and add avocado oil, spreading the tempeh in a single layer in the skillet.

Sprinkle salt over the tempeh and add a splash of water, then cover with a lid to steam the tempeh for 3-4 minutes.

Once the water evaporates, add another splash of water and cover again, cooking until golden on the bottom.

Stir the tempeh and flip each piece upside down, adding another splash of water and covering again.

After another 2-3 minutes, ensure the tempeh is golden on both sides, then season with garlic powder and paprika.

Prepare brussels sprouts by cutting them in half, seasoning with salt, pepper, garlic powder, and paprika, then tossing with avocado oil and placing cut side down on a baking sheet.

Roast the brussels sprouts at 400 degrees Fahrenheit for 10-12 minutes.

Cook tricolor quinoa by boiling 1/4 cup of it in 1/2 cup of water until fluffy.

Make a tahini sauce by mixing tahini, garlic powder, salt, black pepper, lemon juice, maple syrup, and a splash of boiling hot water until creamy.

Assemble the grain bowl with quinoa, tempeh, roasted brussels sprouts, and drizzle with tahini sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens