Ingredients
Scale
- 1 pack of tempeh
- 1/3 cup of teriyaki sauce
- 1/3 cup of soy sauce (with less sodium please!)
- 2 tsp of sesame oil
- 1 tsp of coconut oil
- 1 cup of bulgur
- 1 cup of lentils
- 1 cup of red quinoa
- 1 tsp of coconut oil
- 3 scallion leaves
- 20 small heirloom tomatoes
- 1 tbsp of sesame oil
- 2 tbsp of olive oil
- 1/2 tsp of miso
- Ginger (optional)
Instructions
- Cut the tempeh is squares and put in bowl. Add every ingredients and leave it for 1 hour.
- In a medium-hot pan, pour the tempeh and the marinade and cook until golden brown.
- It can be served warm or cold.
- I usually cook first quinoa, then I add the lentils and finally the bulgur. You can cook each one as recommended on the package separately if you don’t feel comfortable.
- Wring all the water.
- Pour in a sautéed pan over medium heat. Mix for 10 minutes until lightly roasted.
- Cut tomatoes and dispose on top of grains with tempeh.
- Mix all liquid ingredient. Minced scallions. Add some grated ginger if you’ll like.
- Pour the dressing.
- Enjoy!