Tempeh is one of my favorite vegan proteins. I know, originally, I was terrified of it but once I learned that it is similar to cooking traditional chicken or pork – I switched my mindset and went with that for seasonings etc. The first thing that’s a must is steaming it to take away the bitter flavor. This recipe I marinated for 2 days, actually forgot about it until last night. It was perfect atop our arugula greens and is such an easy and tasty protein. Super easy dinner and great for leftovers. Plus crumbling it works great too!
— Knead to Cook