From the author: We created this jalapeño tempeh strips recipe when we really wanted a side to our pancakes one sunny Saturday morning but didn’t really have many ingredients. We had some jalapeño and tempeh leftover from our stir fry the night before, only half a red onion, maple syrup to pour on our pancakes, and a couple of kitchen staples laying around. We decided to wing it and what we came up with was delightful! We don’t mean to brag, but the flavor of this dish will fill your mouth with deliciousness!!
It works perfectly as a breakfast side, but could also be prepared for a snack or dinner side dish. Since we were eyeing most of these measurements, you may want to add a little more of the oils, sauces or spices as you see fit. Tempeh is a wonderful plant-based protein source that is carried in the produce section of most supermarkets.
Get ready for your taste buds to dance!
Tempeh is is a soy product very similar to tofu but instead shaped into a cake-like form. One difference with tempeh is that soybeans are left whole and are slightly fermented, which makes it a bit easier to digest than tofu. If you’re one of those people who have a hard time digesting soy products, you should give tempeh a try!
Because it contains whole soybeans, tempeh has a chunky texture and a nutty flavor. That’s why these sweet jalapeño tempeh strips are so great. With the jalapeño, maple syrup and soy sauce, you won’t even recognize the bland tempeh. Keep in mind that you can reduce the amount of jalapeño if you don’t like it so hot.
Photo by Alfonso Revilla
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