Vegetarian Kimchi Tempeh with Cauliflower Rice

Heart-healthy meal prep, vegetarian, high protein, low carb.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pan-fry the tempeh — Heat ½ tsp butter or sesame oil in a small frying pan over medium-high heat. Add the tempeh cubes in a single layer. Fry without stirring 3–4 min until golden, flip, fry the other side. Remove and set aside.

Step 2

2. Cook the cauliflower rice — In the same pan, add remaining oil. Add cauliflower rice, cook over high heat, stirring frequently, until most moisture evaporates and it lightly colours. Season with a pinch of salt.

Step 3

3. Add kimchi and veg — Push rice to the sides. Add kimchi (with a little juice) and peas/carrots to the centre. Stir-fry 2–3 min, then mix together.

Step 4

4. Season the pan — Add garlic, gochujang, and soy sauce. Stir well so the sauce coats everything evenly. Taste and adjust heat/saltiness.

Step 5

5. Add tempeh back — Fold the tempeh back in gently. Keep warm on low heat.

Step 6

6. Fry the egg — In a separate pan, fry the egg to your preference (sunny side up for serving, or scramble it straight into the rice).

Step 7

7. Finish — Taste for seasoning, top with sliced spring onion, and serve hot.