“We need a protein.”
“How about Tempeh?”
I actually really love the mouth-feel of tempeh. It’s solid. Tofu’s grand, but it’s very soft and I always want to add in something firm with it. Enter the tempeh!
In the pan went an onion, a package of tempeh, olive oil, salt, pepper, cumin, and chilie flakes. I added a teeny bit of ginger and a teaspoon of A1 Steak Sauce. The topper was a tomato and parsley salad, with two segmented lemons and the juice of both of them. It was supposed to be that Israeli Salad, but we were out of cucumbers.