Tempeh Toss Vegan Protein Recipe


Tempeh Toss is made with tempeh, the lesser known soy food protein source.

Tofu is the best known source of plant based protein.  Tofu is refined, made of soy bean milk that is pressed in forms and allowed to drain like cheese.  Its protein content is around 12 grams of protein in 4 ounces of tofu.

Tempeh is a fermented food, made of whole fermented soy beans.  Because it is unrefined, its protein content is almost double that of tofu, weighing in at 22 grams per 4 ounce serving.

Both of these protein sources are packed with B vitamins, folate, isoflavones,  iron, potassium, and dietary fiber.  They also improve calcium and vitamin K levels.

Tempeh Toss Recipe

Into a medium fry pan, add

  • chopped celery
  • diced mushrooms
  • chopped asparagus
  • chopped onion
  • black-eyed peas (pre-cooked)
  • shredded beets

Add a couple of tablespoons of olive oil and cook over medium heat, stirring constantly.  Add 2 drops ginger essential oil and 1 drop sweet basil essential oil.  Toss and stir.

Just before removing from heat, add crumbled tempeh and stir, allowing tempeh to get warm but not to cook.  Serve immediately with a dash of olive or sesame oil and a sprinkle of natural sea salt.

This is a great, simple to cook and delicious, one pot meal!

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