I love it when people ask me about my vegetarian diet. “Where do you get your protein?” is a particular favorite of mine. And for those of you wondering, it’s super easy! Eating a variety of whole foods will assuredly give you enough protein without giving it much effort. And it’s easy to ensure that protein is high quality, complete amino acid profile too!
That being said though, I do love a solid protein-dense meal. In fact, I think I eat more protein than nearly all the meat-eaters I know! I’m a distance runner and I definitely notice a difference in how I feel when I eat enough protein and fats. I’m always on the lookout for protein-centric recipes, and this one is one of the best I’ve been experimenting with. Tempeh especially is my FAVORITE source of protein.
Nothin’ like a good ol’ slab of protein!
- 1 8-oz package tempeh
- 1/4 cup +2 tbs lemon juice
- 1/2-3/4 tsp chili powder (to taste)
- 1 tbs toasted sesame oil
- 1 tbs soy sauce or tamari
- 1 plump clove garlic, minced or pressed
- 1/4 tsp dried ground ginger (1 tbs fresh ginger would be better)
- 2 tbs diced onion
- 1 tbs sesame seeds
- red pepper flakes or cayenne to taste
First, steam the tempeh block for 10-20 minutes above boiling water. Meanwhile, whisk all other ingredients together and pour into a shallow baking dish. When the tempeh is finished steaming and is cool enough to handle, slice it and add it to the marinade.
Cover while the tempeh is still warm and let it sit for at least 20 minutes. (Note: I let it sit overnight in the fridge.) Bake at 400 degrees F until the tempeh is golden and the marinade is evaporated, about 15-20 minutes.
Serve over rice or other grain, in a burrito, with fresh or steamed kale and avocado (shown), etc.
Do any of you food bloggers have a favorite vegetarian protein recipe? I’d love to try yours!