While tofu usually gets most of the glory when it comes to vegetarian protein sources, tempeh is quickly vying for the spotlight. Made from the whole soybean, it’s naturally fermented making for a better tasting and more nutritious protein source. A quick sauté in coconut or olive oil brings out tempeh’s lovely nuttiness that is perfect in these lettuce wraps or as a quick protein boost to any sandwich or salad.
1 package of tempeh, cut in to thin slices 1-2 Tbsp Coconut oil (enough to coat bottom of pan) 1-2 heads Boston leaf lettuce (depending on size) 1-2 carrots (depending on size) shredded 1 red pepper, thinly sliced 1 package of sprouts
Peanut Lime Sauce //
½ cup natural peanut butter 1 clove garlic, peeled 2 Tbsp tamari 1 lime, juiced Hot sauce, to desired spice level
1 // Over medium heat, melt coconut oil in a pan. Add tempeh and fry for a few minutes on each side until golden. Remove from heat and set aside
2 // To a blender add ingredients for Peanut lime sauce. Blend on high, thinning out with water if needed. Check seasonings of hot sauce and adjust as needed. Transfer to small serving bowl.
3 // To serve add a few slices of tempeh to a Boston lettuce leaf. Top with peanut sauce, carrots, red pepper, and sprouts as desired. Eat as you would a taco.
This recipe was brought to you in collaboration with Lynsey Loves Food, as part of a series featuring five of our favourite healthy summer recipes using seasonal ingredients that are available at your local market.
Photos: Jason Matos