Tempeh is a plant based protein source, made from fermented soybeans that have been formed into a block. I did use the term “paneer” loosely because tempeh does have a different texture, but it can be used in a similar manner and is another great protein source for vegetarians. 3oz (84g) of tempeh has 18g protein, 6g net carbs, 4g fat and 160 calories.
I tried using it in 2 different ways — one to make a indian flavored palak pulao and the other to make a broccoli stir fry. Both recipes are completely plant based and vegan.
To make Palak “Paneer” Pualo, you’ll need:
- 120g Riced cauliflower (grated “gobhi”; or you can use rice)
- 20g Tempeh (if you don’t have tempeh, you could use Tofu)
- 85g Palak (Spinach)
- 60g Tomatoes
- 30g Onions
- 45g Greek Yogurt as “raita”
Making broccoli tempeh stir fry is pretty straightforward. I just lightly saute broccoli and tempeh in soy sauce. Serve it with a side of cooked cauliflower rice.
I found tempeh pretty versatile, similar to tofu. You can try both and see what texture you like best. Either way, they are both great options.
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Originally published at https://getstrongertogether.com on August 26, 2022.
