Tempeh and Edamame Grain Bowl

Method

1. 1

   Cook 50g quinoa according to packet directions (usually 15 minutes in simmering water). Drain and set aside.

   ~15 min

2. 2

   While quinoa cooks, slice 100g tempeh into thin strips. Marinate in 1 tbsp soy sauce and 1/2 tsp smoked paprika for 5 minutes.

   ~5 min

3. 3

   Heat 1 tsp oil in a non-stick pan over medium-high heat. Cook tempeh strips for 3-4 minutes per side until golden and crispy.

   ~8 min

4. 4

   Make dressing: whisk 1 tbsp tahini with 1 tsp soy sauce, 1 tsp rice vinegar, and 1-2 tbsp warm water until smooth.

   ~2 min

5. 5

   Assemble bowl: quinoa on the bottom, then tempeh strips, 60g thawed edamame, and grated carrot. Drizzle with tahini dressing.

   ~2 min

Chef Notes

Tempeh has a firm, nutty texture and 20g protein per 100g. If you have never tried it, slice it thin and get it crispy — that is the key to good tempeh.