RECIPE: Toasted Tempeh Sandwich ‘Bread’

There has been somewhat of a honing in of our focus on protein consumption of late, to the point that you cannot reach for a food without it screaming “PROTEIN POWERED” directly into your right eyeball.

Now protein is incredibly important. We need it to grow & repair our tissues, it forms our immune cells, it triggers our satiety response & balances our blood sugar when we eat, & luckily for us Mother Nature has made it abundantly available in many foods….naturally.

So next time you see “Protein Milk”, “Protein Cheese” or even “Protein Bread” check what is actually contributing to that label (dairy products for example naturally contain protein so there’s no need to pay extra for extra added stuff. And similarly a bread product studded with seeds & made from whole grains is perfectly protein rich without additional assistance).

In this instance I have used wonderful organic tempeh (a fermented ‘cake’ made from edamame beans) as my slices of sandwich bread, so yes they are a ‘protein bread’ but because they are naturally a protein source. What can I say I couldn’t resist….!

  1. To prepare the sandwich: Slice your tempeh into pieces & bake at 200C for 8-10 minutes on each side until golden & crisp.
  2. Fill with your chosen bits & pieces – here I have avocado, Good4U super sprouts, Nush foods almond cheese & a little grapefruit.

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