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Tempeh Greens Scramble
Tempeh has a chewy taste that may take some getting used to; it keeps well in the refrigerator, though, so if you've never tried it, pick up a
a package next time you're at the health food store.
Tempeh is a cultured soy food that comes from Indonesia.
It is high in protein and is a good vegetarian substitute for tofu (which is not as healthy because it is not cultured).
Like tofu, tempeh takes on the flavor of the seasonings it is cooked with, so don't be afraid to be generous with herbs and spices that you like when cooking this tempeh greens scramble. Feel free to add additional veggies as well: red or yellow bell peppers and zucchini can be added in with the onions, for example, but this dish lends itself well to just about any vegetables you may have on hand. Scrambled Tempeh with Greens
Ingredients:2 Tb. organic coconut oil1/2 onion, chopped 4 cups organic spinach or kale, chopped 1 package tempeh, cut into cubes Directions:Heat oil in a wok or skillet. Cook onions until translucent and fragrant. Add spinach or kale and tempeh and cook for several minutes, until greens are wilted and tempeh is browned on all sides.Serving suggestionsAdd a handful of chopped fresh basil, cilantro, or parsley (or all three!) before serving. Serve over brown rice with a sprinkling of toasted sesame seeds, cashews, or almonds, or go for mexican flavors by serving in a a sprouted grain tortilla with salsa and a dollop of organic sour cream or creme fraiche.
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