Baked tempeh with butterbean mash and savoury leaves
This is a really quick dinner that is very healthy but very filling. It's perfect for people transitioning to a no-meat diet as this tempeh is meaty in texture and flavour. Tempeh is an underused ingredient which I would like to change. It is made of fermented soya which is really great for your gut. It isn't spongy like tofu can be and it has a nutty flavour that is strong, so it can be a polarizing food - you either love it or hate it. I hope you love it!
Makes 2 portions
1 block tempeh
1 large jar of butterbeans
1 garlic (or more if you love garlic)
A splash extra virgin olive oil
Salt to taste
A few finely chopped chives
2 handfuls baby spinach leaves
2 handfuls rocket leaves
2T white miso
2T nutritional yeast
Cut the tempeh in half lengthwise. Put on its' side and cut through the middle so that you end up with 4 thin slices
Put the tamari and water in a tupaware box, add the tempeh, put the lid on and turn the box over a few times so that the tempeh is covered. Put to one side whist you make the other elements to this dish.
Drain and wash the beans, put them into a large bowl with the garlic, oil and salt. Blend well with a stick / hand blender. Taste and add more salt or garlic if needed.
Put this onto plates. Scatter the chives on top.
Put the leaves in a large bowl with the miso and nutritional yeast. With your hands massage the leaves with the other ingredients. The leaves will start to wilt. Place on the plates.
Heat a little oil in a pan on a high heat. Add the tempeh and fry on both sides for a couple of minutes until browned. Place these on the plates.