Tempeh Fingers

Tempeh is made from fermented soybeans so features some probiotics, and it's very high in protein, so a wonderful breakfast option for anyone wanting to mix up the proteins they serve across the week (a good idea for everyone!). We also love these served in lettuce leaves with Asian-style sauces like sticky chilli sauce or satay sauce - so tasty!

Tempeh Fingers - from Gather.Ed

• Frypan
• Measuring Spoon
• Tongs
• Sesame Seeds

• Tempeh cut into strips the size of your choice (allergen - soy). Some flavoured
• tempehs have soy added (allergen - wheat) and other ingredients
• 100% peanut butter (allergen)
• avocado
• sesame seeds and nori seaweed sheets cut into little strips (kids love doing this!)
• Fat to cook tempeh in: coconut oil or ghee both work well

1. Heat approx. 1-2tbs fat in frypan over medium-high heat and add strips of tempeh, frying each side until browned.

2. Remove from pan onto paper-towel or recycled paper bags to absorb the oil.

3. Add 100% peanut butter to top of tempeh strips, then pop some avocado on top before sprinkling with sesame seeds (these are extra tasty when toasted) and snipped nori strips.

Tempeh is made from fermented soybeans so features some wonderful probiotics, and it's very high in protein, so a wonderful breakfast option for anyone wanting to mix up the proteins they serve across the week (a good idea for everyone!). We also love these served in lettuce leaves with Asian-style sauces like sticky chilli sauce or satay sauce - so tasty!