Sweet & Sour Pineapple Tempeh over Cauliflower Fried "Rice"
Tempeh is an often overlooked as a meat-alternative, but it is the bomb dot com for micro-nutrients. Made from fermented soy beans (it taste better than it sounds I promise) a serving has 13 grams of protein, 9 grams of carbs, 9 grams total fat. It’s packed full of nutrients like iron, calcium, riboflavin, niacin, & magnesium to name a few. It is a great thing to eat during both your follicular and luteal phases because it gives you the right carbs, helps to restore iron levels post menstruation, and lots of protein to keep you full.
Here’s a delicious way to add this powerhouse into your diet!
Sweet & Sour Pineapple Tempeh over Cauliflower Fried “Rice”
one package of tempeh, chopped into strips
3/4 cup vegetable broth
2 tbsp soy sauce or braggs
2 tbsp olive oil
one package of Trader Joes cauliflower fried rice
1 can (15 oz) of pineapple OR one fresh pineapple, chopped in chunks
2 tbsp brown sugar
1/4 cup vinegar (cider or white)
1 tbsp corn/potato starch
1 bell pepper
10 oz snap peas (optional)
1/4 cup cashews (optional)
1 small white onion
1 cup orange juice
For the Tempeh:
Braise the tempeh in the veggie broth and soy sauce/braggs for 10 minutes.
Remove from braise and set to the side (we’ll add this to the sauce)
Move braised tempeh to pan over medium heat. Brown in olive oil for 3-5 minutes. Remove and set to the side.
Combine the orange juice, brown sugar, vinegar and braising sauce in a sauce pan & mix together.
Bring to simmer over medium high heat.
mix corn/potato starch into 1/4 cup of boiling water and mix well.
Add starch mix into simmering sauce and whisk until it begins to thicken.
Add the peppers, snap peas, onion into sauce and let cook until soft.
Add tempeh and pineapple and heat until warmed through.
Heat cauliflower rice in microwave/via stove stop.
Put sweet & sour tempeh over cauliflower rice and top with Siracha if you want to add some heat.