Miso-Dipped Tempeh Logs

Miso-Dipped Tempeh Logs

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Looking for a quick, delicious and energy-boosting snack? Tempeh is made from fermented soybeans and provide a good source of protein, fibre, iron and calcium. The dressing combines miso and tahini, which adds a lovely salty umami flavour to the tempeh logs.

Vive Health Recipe Book

1 pkg tempeh – sliced into 8 logs
Small drizzle of extra virgin olive oil
Black pepper
White Miso Dressing (see below)

Heat the old in your saute pan.
Dip about half the tempeh log into the miso dressing – it should coat it nicely. If your dressing is too thin, try adding in another spoonful of miso paste.
Lay the dipped tempeh logs on a hot pan, and then sprinkle each log with a few dashes of black pepper. Allow the logs to cook for about a minute on each side or until all the sides are caramelized and browned. Do not overly-blacken the tempeh as this will burn the delicate flavours.
Remove from the pan and transfer to a plate. Set aside to cool for use in wraps or salads or just eat them on their own!

White Miso Dressing

2 Tbsp white miso paste
3 Tbsp apple cider vinegar
2 Tbsp maple syrup
1-2 Tbsp extra virgin olive oil
1 tsp tahini
A few dashes of black pepper

Briskly stir all ingredients together until smooth.

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