I have to admit at first I didn’t dare to buy tempeh. I was sure it was very complicated to cook or that it would taste funny. Thank god I finally incorporated it to my diet, and now it’s one of the proteins I eat the most!

You can buy it sliced into strips and simply toast it 5 mins on each side. Tempeh is made out of fermented soy, which is why it is very high in protein, fiber and vitamins. It tastes particularly incredible with tahini sauces (as the one on this recipe), or with peanut butter!


  • 1 block of tempeh
  • Half red cabbage
  • 1 cup of baby kale leaves
  • 1 carrot cut in strips
  • 1 tbsp of peanut butter
  • 2 tbsp of sesame oil
  • 2 tbsp of Tahini
  • 1 tsp of agave or date syrup
  • Garlic and onion powder, as required
  • Water, as required
  • Salt and pepper


  1. To prepare the sauce: Mix the peanut butter, tahini, agave, garlic and onion powder, salt and pepper. Add a bit of water so the sauce is not too thick. Reserve.
  2. Cook the tempeh 5 minutes per side on a pan with a bit of olive oil. Cut in small squares.
  3. Cut and mix all the veggies – add the tempeh squares, the sauce and mix well!

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