This was my first attempt at preparing tempeh, and I have to admit, I need some help!

I am trying not to give up hope yet because the first time I tried making tofu it was a pretty big flop too, but now I love it!

First of all. . . .

What is tempeh?

Tempeh is made from whole soybeans, which have been fermented and shaped into a block.

You can see some of natural-occurring mold on the outside.

It is okay to eat—just like the mold in blue cheese is safe to eat.

How do you prepare tempeh?

This is what I’m still trying to figure out!

I tired to find a recipe but nothing stuck out. It seemed as though a lot of people just sliced it raw and stuck it in a sandwich like this, which I am going to try to recreate tomorrow.

I thought I would try frying it like I’ve done with tofu in the past.

However, I wasn’t very impressed. I think when I heated the tempeh up, it brought out the fermented taste more, which definitely gave it a bad after taste.

So, I’m still in the search for a better way to prepare tempeh—other than eating it plain because I’m not really a big fan of that way so far. If you have any advice, let me know!

To go along with my tempeh, I also roasted a sweet potato and a regular, white potato.

Sweet potato sprayed with olive oil using the Misto + cinnamon + S&P.

White potato sprayed with olive oil + S&P.

Bake in the oven at 400* for 15-20 minutes. Make sure to stir them occasionally.

I also roasted some broccoli!

I love having 3-4 (even 5 things on my plate) rather than eating 1-2 things!

Workout

I trekked to the gym this morning for a run on the treadmill and a weight lifting session.

Rather than running before school and then going to the gym after school to lift weights, I killed two birds with one stone this morning.

Distance: 5 miles

Time: 45 minutes

Speed: varied (I was all over the place, switching it up the whole time.)

Incline: 1.0%

Weight lifting: 30 minutes of various upper body lifts, a couple lower body lifts, and crunches

I even ended up showering at the gym and got ready in record speed—15 minutes!

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I’m so glad tomorrow is Friday, but Friday is also my busiest (and usually most stressful) day of the week, which makes it bittersweet.

Questions

Have you ever tried tempeh? How did you prepare it?

Do you prefer a lot of variety on your plate, or is one to two items sufficient?