Since the never-ending battle to becoming a healthier, more fit vegetarian got back on track last month, I've been looking for more protein alternatives than my usual high-fat dairy products. (Note: I love the cheese. Emphasis on love. And cheese.)
My personal trainer — I know, right? — was a vegetarian for about seven or eight years, and he suggested I bring tempeh into my own kitchen. I've had tempeh before, but I never prepared it before this week.
He suggested slicing it (see the photo above) and browning it in a little olive oil. He said that would make a great sandwich. Instead, as you can see in the picture, I added a fair-sized portion of chopped shiitake mushrooms. Together, with a little marinara sauce on top, this made a tasty post-workout meal. With about 16 grams of protein in the 150 calories worth of tempeh you see in the pan, I was plenty full.
The most interesting part — and I'm not even kidding — is this stuff tastes eerily similar to chicken strips/nuggets. That's pretty surprising since tempeh is made by "a natural culturing and controlled fermentation process that binds soybeans into a cake form." (Thank you, Wikipedia, for that definition.) Sounds delicious, huh?
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