Peanut Butter Tempeh from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your
Rosetta’s Kitchen in Asheville makes a peanut butter tofu that’s delightful; however, it’s cooked in oil before getting slathered in sauce, so it’s not exactly ideal training fuel (but what a...
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Ingredients
- ⅛ teaspoon cayenne pepper or ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon reduced-sodium, GF tamari
- ⅓ to ½ cup (80 to 120 ml) warm water
- ½ cup (130 g) natural peanut butter (creamy or crunchy)
- Two 8-ounce (227 g) packages tempeh, lightly steamed if desired
- 1 tablespoon fresh lemon juice or apple cider vinegar
- ⅓ cup (20 g) nutritional yeast
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