Tempeh buns, huns. 

Sorry I just sort of quoted Nicki Manaj. It’s just too damn catchy and it’s been stuck in my head all day after I heard it while trying to fill up my car at the gas station. (Don’t you hate it when that happens?)  Gas station music though. I mean, you go in for gas and leave singing Nick Minaj. My life.

Tempeh is a staple in my weekly grocery trips. For those of you unfamiliar with it, it’s a fermented soy based food (similar to tofu) made by naturally curing soybeans into a vegetarian patty-like block. I know that was probably the most unattractive way to describe tempeh, but the hearty texture is the reason why I love it more than tofu. When you sear it in a pan, it gets all crispy on the outside but stays dense on the inside. And, for every one serving (based off Trader Joe’s Organic 3 Grain Tempeh – my go-to tempeh brand!) it has 20 grams of protein – a great way for both meat eaters and non meat eaters alike to incorporate plant-based protein into their diet. 

Tempeh is also great for digestion – per serving, it has 9 grams of fiber (based off Trader Joe’s Organic 3 Grain Tempeh ). Because of the fermentation process, it has naturally occurring probiotics that help aid digestion – and also explains its high protein, vitamin, and fiber content. 

Stir-frys, soups, salads, sandwiches…anything goes with tempeh! Just sub it in where you would usually incorporate meat into a dish. It works because of the hearty texture – you’ll be surprised at what you think.

You know I have an thing for avocado toast. This is what I’ve been craving for those days I want to make my avocado “toasts” a more substantial (higher protein) meal – with tempeh buns! 

Just simply slice your tempeh into 2 horizontal slices and pop into the toaster. Then add your toppings of choice, like you would a regular sandwich. I’m partial to piling it high with veggies, though. I’ve been incorporating a lot more sprouts into my meals lately – and I’m digging it!