Another great substitution for protein in your plant-based diet are these Toasty Tempeh Crumbles. If you've never worked with tempeh before, be sure to check out this article, "Cooking with Tempeh." Tempeh is cake-like fermented soybeans. This fermentation process makes the soybean more easy to digest. Some people like to steam it a little before preparing it in a recipe, but I find it delicious to eat just the way it is.
You can find tempeh in the refrigerated section of your grocery story near the meat and dairy substitutions, sometimes near the regular cheese. Sometimes you see some dark spots on the tempeh, but t's just more fermentation from mold and perfectly fine to eat. You could make your own tempeh That's something I have yet to tackle but it looks intriguing. See an excellent video below on making it if you'd like to try!
For this recipe, you can steam the cake in a little water, covered for 10 minutes if you like. Otherwise, crumble the tempeh in a non-stick pan over medium-low heat to start the toasting. This is what the crumbled tempeh looks like before you've toasted it. Once the crumbles start to brown a little you can add the rest of the ingredients, adding the Tamari (vegan soy sauce) after the garlic and spices are incorporated.
These toasty tempeh crumbles would be great in a taco for a meat substitution or used to top a baked sweet potato, throw on a salad, on top of pizza or in pasta.
I'd love to hear your feedback in the comments below for this Toasty Tempeh Crumble Recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking