NUTRITION

SERVINGS

INGREDIENTS

8 oz Tempeh

1 cup Shelled edamame

1 tbsp Avocado oil

2 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Ginger

1 clove Garlic

2 cup Baby spinach

4 tbsp Nutritional yeast

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the tempeh into 1/2-inch cubes and steam them for 10 minutes to remove any bitterness and soften the texture.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, grated ginger, and minced garlic to create the savory glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and add the steamed tempeh cubes.

• 4

  Sear the tempeh for 5-7 minutes, turning occasionally, until all sides are golden brown and crisp.

• 5

  Add the shelled edamame to the skillet and pour the glaze over the mixture, tossing well to coat everything evenly.

• 6

  Cook for another 2-3 minutes until the sauce has thickened slightly and the edamame is heated through.

• 7

  Place the fresh baby spinach in a large bowl and top with the hot tempeh and edamame mixture.

• 8

  Sprinkle with the nutritional yeast, sesame seeds, sea salt, and black pepper before serving immediately.