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  • Author: Kelly


  • 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)


  1. Cut the tempeh is squares and put in bowl. Add every ingredients and leave it for 1 hour.
  2. In a medium-hot pan, pour the tempeh and the marinade and cook until golden brown.
  3. It can be served warm or cold.
  4. 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.
  5. Wring all the water.
  6. Pour in a sautéed pan over medium heat. Mix for 10 minutes until lightly roasted.
  7. Cut tomatoes and dispose on top of grains with tempeh.
  8. Mix all liquid ingredient. Minced scallions. Add some grated ginger if you’ll like.
  9. Pour the dressing.
  10. Enjoy!

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