Shredded Tempeh
Shredded tempeh is a really versatile way to have tempeh. It’s simple to make and can be served in a number of different ways, including in this gorgeous rice bowl. And with 30g of protein and 13g of fibre, this bowl is a fantastic lunch or dinner option.
Ingredients
- 200 g tempeh (7oz)
- 1 tbsp olive oil
- Small piece of ginger
- 2 cloves garlic
- 2 tbsp tamari or soy sauce
- 2 tsp maple syrup
- 1 tbsp sesame seeds
- 200 g cooked rice (1 cup)
- 160 g edamame beans (1 cup)
- Half a cucumber
- Handful of cooked green beans or other veg
- Half an avocado
Instructions
- Grate the tempeh into a small bowl.
- Heat up the olive oil in a frying pan and add the grated tempeh. Fry for 6-7 minutes, stirring occasionally, until the tempeh is golden brown and a little crispy.
- Whilst the tempeh is cooking, grate the ginger and peeled garlic cloves into a small bowl. Add in the tamari, maple syrup and sesame seeds and stir to combine. Once the tempeh has browned, pour in the sauce and stir for a couple of minutes until it’s all absorbed.
- Serve with rice and your veggies or choice. I used edamame beans, cucumber, green beans and avocado.
Notes
- The nutritional information is based on this full bowl with the rice and veggies.
- The recipe serves two but can easily be doubled.
Nutrition
Calories: 627kcalCarbohydrates: 53.2gProtein: 29.2gFat: 23.3gSaturated Fat: 2.8gFiber: 13g
Tried this recipe?Let us know how it was!