A vegan bowl can be so much more than cut up tofu with a few vegetables and a store-bought sauce. Put some love into it! Try our improved version of this popular healthy meal.

Tofu is often used to prepare a vegan bowl. Simple to use and high in protein, there are many reasons to have it on hand. But why not vary a little? Instead, go for its little cousin, the tempeh. You will benefit from an equally protein-rich meal with a few additional advantages.

What is tempeh?

Just like tofu, tempeh comes from the transformation of soybeans. However, the beans have to go through a fermentation process in order to become tempeh. Visually, soybeans can still be distinguish once tempeh is cooked, which offers a completely different texture and look from tofu.

Nutritionally, tempeh is already a step ahead of tofu due to the fermentation process required to prepare it. Because of this fermentation, tempeh is rich in probiotics, in addition to providing a decent amount of plant-based proteins, fibers and B vitamins.

Now that you know why it is beneficial to consume tempeh, all you have to do is make it! Of course, you could choose the already marinated and ready-to-eat version which, by the way, is a great alternative if you don't have time to cook. But, preparing it yourself is even better!

Serves 2 | Allow 1 hour to let the tempeh marinate

Ingredients

The tempeh

• 240 g Noble Bean plain tempeh  
• ½ cup water
• 2 tbsp tamari sauce
• 2 tbsp sesame oil 
• 2 tbsp maple syrup
• 1 garlic clove, minced 
• The juice of 1 lime
• 1 tsp grated ginger

The peanut sauce

• 1/3 cup creamy peanut butter
• 1/3 cup coconut milk
• 3 tbsp lime juice
• 1 tbsp Premier Japan hoisin sauce
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tsp granulated sugar
• ½ tsp red curry paste (1/4 tsp for milder sauce)
• 1/3 cup roasted peanuts, unsalted, without skins

 The veggies

*Quantities to your liking

• Spinach
• Cucumber, thinly sliced
• Red onion, thinly sliced
• Red cabbage, grated
• Carrot, grated
• Cherry tomatos, halved 
• Sprouts of choice
• Sunflower seeds

Let's not forget...

• 1 cup couscous, cooked

Instructions

The tempeh

Cut the tempeh into small triangles or cubes.

Mix the other ingredients in a small bowl.

Put the tempeh pieces in a container and cover with the marinade. Leave to marinate for at least 1 hour.

In a nonstick skillet, grill the marinated tempeh 2 to 3 minutes on each side or until golden brown.

The peanut sauce

In a saucepan over low heat, mix all of the ingredients using a wire whisk. Do not bring to a boil.

Adjust seasonings to taste.

Assemble the vegan bowl

In 2 serving bowls, add the cooked pearl couscous.

Cover with the vegetables.

Add the grilled tempeh. Tempeh can be eaten hot or chilled.

Drizzle peanut sauce and sprinkle with sunflower seeds.

Recipe by Noble Bean and Rose-Vista