Tempeh Lardons
On your skewers, opt for a plant-based option with tempeh!
Preparation
15 minutes
Cooking
15 minutes
Yield
condiment, to taste
Key ingredient(s) in this recipe
Good to know
Use these delicious lardons to enhance soups, mashed potatoes or vegetables, salads or even omelettes. They can be eaten hot or cold, and can also be frozen!
Boiling the tempeh for 5 minutes adds an extra step before grilling, but it's very important in helping to reduce the bitter taste. Be sure to stir the lardons well as you grill them!
If desired, finish off with a drizzle of maple syrup to balance the flavours!
Source : Amélie Parenteau, Équiterre nutritionist
- 240 g tempeh (1 packet)
- 15 ml (1 tablespoon) soy sauce
- 15 ml (1 tablespoon) smoked or regular paprika
- 45 ml (3 tablespoons) olive oil
- 2.5 ml (½ teaspoon) garlic powder
- 1Cut tempeh into cubes. Boil for 5 minutes in hot water if using store-bought tempeh; optional if homemade.
- 2Place olive oil, garlic, paprika and tempeh in a hot frying pan. Mix well and cook uncovered over medium heat.
Once the pieces are nicely browned, pour in the soy sauce to deglaze and set aside.