I love cooking with tempeh. It’s such a delicious and healthy way to add texture to a dish and it’s very filling and satisfying. Soy food sometimes get a bad rep in natural health circles. I get it, there’s a lot of debate regarding whether soy is safe to eat. I tend to lean toward the organic, non-GMO, and fermented side of soy.
Tempeh is fermented soy, which means the carbohydrates in the soy have been broken down by mold, yeast or bacteria. This fermentation process transforms the proteins in soy, making them more digestible. It also increases the availability of vitamins, minerals and other nutrients in the food, making them easier to absorb during digestion — many of which serve as as antioxidants, boost your immune system and are anti-inflammatory.
I’ve blogged about fermentation before and I’m a huge fan. I love adding naturally fermented foods to my diet. This smoky tempeh with quinoa was inspired by a delicious cauliflower rice stir fry I made earlier in the week. I love the whole stir fry concept. It’s so easy — you really can’t screw it up. If you’re not sure how to stir fry, read this post.
I think the snap peas are what make this stir fry legit. It’s a hearty and satisfying meal and tastes just as good the next day for lunch. I hope you’ll try this smoky tempeh with quinoa.
Also, just as a reminder, this is your last chance to join my Clean Eating Detox. I have an awesome group of detoxers who are ready to start prep week on Monday. If you’re still on the fence about doing a clean eating revamp of your diet, jump off that fence and join us! Learn more and register here.