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Tempeh Toast Recipe with Pistachio Chimichurri

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Start the day with energy with this recipe for Tempeh Toast with Pistachio Chimichurri. Tempeh is a product made from soybeans, which are fermented with  Rhizopus Oligosporus in layers, until obtaining a compact whitish block, which is what is known as tempeh. There are many varieties of tempeh, although the base is always fermented soybeans, to which other ingredients can be added, such as soy pulp, banana leaves or coconut.

Tempeh is a very interesting food due to its high protein content, it is an excellent substitute for meat.

The first thing to note is that tempeh contains proteins of high biological value with all the essential amino acids, just like those of animal origin, and is a food widely used by people who follow a vegan and vegetarian diet

Tempeh Toast Recipe with Pistachio Chimichurri.


Serve: 2.

For the pistachio chimichurri:

  • 1/2 cup olive oil.
  • 1/4 cup lemon juice or red wine vinegar.
  • 2 cloves of garlic.
  • 1/4 cup cilantro.
  • 1/4 cup fresh mint.
  • 1/4 cup fresh parsley.
  • 2 tablespoons oregano.
  • 1/4 cup toasted and salted pistachios.
  • 1/4 teaspoon ground cumin.
  • A generous pinch of sea salt.

For the tempeh toast.

  • 1 package of tempeh.
  • 1 tablespoon paprika.
  • 1 cube or crushed vegetable broth.
  • 2 cloves of garlic, minced.
  • 1 small yellow onion, chopped.
  • 1 jalapeño, seeded, finely chopped.
  • 2 tablespoons olive oil.
  • 2 tablespoons of water.
  • Salt and pepper.
  • 8 corn tortillas.
  • Olive oil spray.
  • *Optional: jalapenos, chopped tomatoes, lettuce or sliced ​​cabbage.

How To Make Tempeh Toast Recipe with Pistachio Chimichurri?

For the pistachio chimichurri.

Add all ingredients, except olive oil, to a food processor or blender. Pour in the olive oil little by little, while you beat and mix all the ingredients and the chimichurri is chopped. You can dilute with more oil if you prefer a more traditional chimichurri.

For the tempeh toast.

In a medium skillet over medium-high heat, add olive oil; sauté onion, garlic and jalapenos for 3 minutes. Crumble the tempeh into the pan. Add the paprika and the crushed vegetable broth cube. Mix well and cook for 3 minutes. Add 2 tablespoons of water, cook for 2 minutes.

Preheat the oven to 200 C. Place the corn tortillas on a baking sheet and drizzle lightly with olive oil. Bake for 5-6 minutes, until crispy.

Assemble the toast with the corn tortilla, the tempeh mixture, the chimichurri, and you can add some lettuce leaves, slices of tomatoes and onion.

Bottom Line.

Tempeh Toast Recipe with Pistachio Chimichurri is a delicious and fulfilling dish that combines the nutty taste of tempeh with the fresh and tangy taste of chimichurri. This recipe is straightforward to make and is a extraordinary option for a fast and healthful meal. With its combination of protein, fiber, and healthy fat, this dish is positive to turn out to be a favorite for your recipe repertoire.

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