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.
