Now before you write me off because you think vegetarian protein substitutes like this and tofu are me, I thought the same about tofu because of the texture..which is why finding tempeh changed everything! Tempeh is SUCH a better texture in my opinion than tofu (even though I HAVE now come to like tofu when its cooked right and crispy or coated in something really yummy).. See, I would never want to go vegetarian, but lately I’ve been realizing JUST HOW MUCH meat I’ve been eating (and by meat I mean chicken and turkey and fish haha because I rarely eat red meat), and wanted to try to decrease it just a bit! Why? I realized that eating less meat can:

  • lower your blood pressure
  • reduce your risk for diabetes
  • decrease chance of cancer
  • help your skin and make it shine
  • increase your energy levels
  • and most importantly for me right now, help sodium levels! (I’ve been trying to limit mine after being a salt-aholic)

Anyways, I wanted to cut it down a little, and so I decided to join in with #MeatlessMondayNight challenge! I mean, when am I NOT up for a challenge?! And trust me, making a meatless dish appetizing to me is tough, because I feel like I could sometimes be labeled as a CARNIVORE. BUT, no worries, I came up with one! {and the crowd goes onhealthy ventolin wild!} So I hope you enjoy this meatless dish as much as I did. I just made a big salad with lots of veggies, edamame, and golgi berries (to add a superfood sweetness!) drizzled with coconut oil (weird but SO yummy how it slightly hardens on the lettuce!) to eat alongside this tofu and it was delicious..but eating it on top of brown rice would be awesome too! Are YOU going to try to do the challenge too with Silk?! They provide lots of yummy recipes for it!

Meatless Monday: Coconut Crusted Tofu
  • 6 tablespoons Peanut Flour
  • 6 tablespoons Silk Coconut Milk (or one of their other nondairy milks!)
  • 1 tablespoon Soy Sauce
  • 1 tbsp Sriracha Sauce (less if wanting less spicy)
  • 1 teaspoon White Rice Vinegar
  • 1 tsp Minced Garlic (from jar)
  • 1-2 teaspoons Agave/Honey
  • 1 8oz block of Tempeh, cut into cubes
  • Sea Salt to taste
  1. Preheat oven to 350 degrees.
  2. Remove tempeh from package, and cut into squares.
  3. Combine peanut flour through agave and place in small bowl with tempeh, letting it marinade for at least 25 minutes.
  4. Remove tempeh bites and place on a baking sheet sprayed with coconut oil.
  5. Bake for 15 minutes.
  6. Remove and drizzle any extra peanut sauce on tempeh
  7. Serve with desired sides/salad!

Want another meatless recipe? Check out these!  

This conversation is sponsored by Silk. The opinions and text are all mine.