Since I have been conscious of the amount of processed mock meats/vegan proteins I have been consuming and my recent digestion issues with wheat, I have been working hard at finding quick, easy and delicious protein options that aren’t as heavily processed and wheat/gluten-free. That usually leaves me with the choice of beans, tofu, and tempeh. Normally I would cut slabs of tofu and marinate several hours or overnight then bake them for half an hour, however I have found myself increasingly reluctant to spend so much time on my tofu. And with tempeh, I would just throw it in a pan of oil and them cover with BBQ sauce, which wasn’t all that inspiring. These past few weeks I have come across two recipes for tempeh and tofu that are now a mainstay staple of my everyday eating, and are quite exciting, if I do say so myself.
They are: Maple Hickory Tempeh and a Quick Tofu Scramble (it tastes way better than the name I came up with, I promise!). The Maple Hickory Tempeh could be more of a bacon substitute, as it has that flavour profile, but it is just so darn yummy that any thought of bacon is quickly erased by the sweet maple and smoky hickory speaking for itself. The Quick Tofu Scramble is so incredibly easy that I couldn’t believe how delicious it tastes. It is suitable for breakfast, in a wrap with veggies, however I use it for all meals in the day since I just was to get some protein on my plate, and fast!