tempeh, sauerkraut, tomatoes and asparagus

My current favourite breakfast. Grilled tomatoes and asparagus with sauteed tempeh and sauerkraut. Start the day well.

Tempeh is an Indonesian fermented soybean cake, it has a nutty texture and not much flavour, so you need to add a fair bit to the pan when you cook it.

I like to slice tempeh thinly and lightly marinade it in tamari (gluten free soy sauce), mirin and garlic. I then fry it on a medium heat until crisp on both sides. You can also grill tempeh on high.

This makes a lovely alternative to bacon or sausages in the morning and because of it’s protein component, you feel nicely satisfied as you set off for the day.