Breakfast

Tempeh strips with avocado

Name: Tempeh strips with avocado
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 5½ oz Tempeh; 5½ oz Avocado; 2 tsp Tamari; 1 tbsp Olive oil; Smoked paprika, a good pinch; Lemon, a squeeze; Sea salt, to taste

Sliced thin and fried hard, tempeh crisps at the edges and stays chewy in the middle, which is the texture people actually want out of a breakfast slice.

4gnet carbs

28gfat

17gprotein

335kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Tempeh5½ oz
Avocado5½ oz
Tamari2 tsp
Olive oil1 tbsp
Smoked paprikaa good pinch
Lemona squeeze
Sea saltto taste

Method

6 steps · 20 minutes

Slice the tempeh as thin as it will let you, 1/8 inch or so. Thick slices stay soft in the middle and taste of the bean.
Toss the slices in the paprika and half the tamari and leave them five minutes.
Fry them in a single layer in a hot pan and resist turning them for two full minutes.
The rest of the tamari goes in at the very end, off the heat, where it glazes instead of burning.
Fan the avocado alongside and salt it separately. Avocado seasoned in the bowl goes watery.
A squeeze of lemon over both, which does more for the tempeh than it does for the avocado.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.