Tempeh is a fermented soy product which is a delicious addition to your nutritional routine. Tempeh comes with a variety of health benefits. It is high in protein, prebiotics, and a plethora of vitamins and minerals.
Tempeh has a strong, nutty flavor. It also tends to absorb the flavors of any food or sauce to which it is added, making it a perfect base for our probiotic recipe below.
We hope you enjoy creating the recipe below and find deliciously, nutritiously creative ways to use it - and yes, please share your own creations and how to get this amazing power into our bodies, thank you.
Step One - Prepare Ingredients
1 Medium Red Onion (diced)
1 Medium White Onion (diced)
10 Cloves Garlic (diced)
3” Turmeric Root (peeled and diced)
Mix these ingredients in a large mixing bowl and allow to sit for 30 minutes
Step Two - Marinade
(prepare while allowing ingredients to get oxygen)
2 C Apple Cider Vinegar
2 TBSP Mustard Powder
1 TBSP Miso Paste
In a small bowl mix these ingredients into a marinade and set aside
Step Three - Tempeh Preparation
NOTE: Be sure to clean all cutting utensils, cutting boards and YOUR HANDS before handling the raw tempeh - it is alive!!
400 Grams Raw Tempeh
(when cut up it comes out to about 3.5 C)
Cut your raw defrosted tempeh into bite sized pieces - size depends on your bite size!
Step Four - Final Preparation
Add cut tempeh pieces to large mixing bowl with ingredients from Step One
Toss well until everything is well mixed
Pour the marinade from Step Two over the dry mixture and toss
Be sure to coat all tempeh surfaces
Place mixture into a glass container with an air-tight lid
Push mixture down into the container so that it fits slightly 'tightly' and has a flat surface
Cover with enough Apple Cider Vinegar to cover to the top of the mixture
Be sure that there is a minimum of 1/2 inch of ACV above the level of the tempeh mixture
Cover the container with an airtight lid and store in the refrigerator
Be well
Stop.Breathe.Focus.Move.Flow.
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