Miso is one of my favourite flavours to cook with! It gives so much flavour and be used with pretty much any dish. I love using it on fish, tofu, sweet potato and of course tempeh – which brings me to this simple and nutritious recipe…
Ingredients (serves 2)
- 200g tempeh, cut into cubes
- 200g cooked wild rice (I often use the microwaveable packs)
- 160g asparagus
- 160g broccoli, cut into florets
- 50g miso paste
- Avocado oil (olive oil if preffered)
Method
Heat the avo oil in a pan over a medium – high heat and add the tempeh squares. Cook for a few mins until they start to brown then add the greens. Stir regularly so the ingredients cook evenly and drizzle half the miso (25g) to the pan. Heat the rice and serve 100g in each bowl. Once the tempeh looks nice and golden (after about 8 mins), split the ingredients across the two bowls and serve over the rice. Drizzle with the leftover miso and enjoy!
