This is a really great low carb, high protein lunch or dinner. Plus, you get to satisfy your cravings for Asian food without a smidge of guilt!
Here’s what I used:
1 cup of green giant cauliflower crumbles
1/3 block tempeh
1/4 cup shelled edamame
1 galric clove, minced
1/8 cup onion, diced (more or less)
1 mini red bell pepper
2 t rice vinegar
1 T coconut oil
2 T soy sauce
teaspoon sesame seeds
salt and pepper to taste
1/4 avocado (totally optional for topping)
1. Heat pan to medium high heat and add 1/2 the oil and 1/2 the vinegar. Once hot, pour in the cauliflower. Season with salt and pepper. Satay the cauliflower until tender, about 5-8 minutes (or more if frozen). Set aside.
2. Add the remainder of the oil and vinegar to the pan along with the soy sauce. Once hot, add in the garlic and onion (and edamame if frozen). Once onions are translucent, add in the bell pepper and tempeh. Continuously move around and flip contents, making sure to distribute the heat.
3. Once tempeh is cooked, add the cauliflower back to the pan and mix with with tempeh mixture. Place in a bowl, add more soy/avocado (if desirable), and enjoy!