Garlic Butter Tempeh with Soft Polenta, Spinach & Asparagus
Big flavour, sensible numbers. This French plate pairs tempeh with soft polenta for 34g protein and roughly 514 kcal.
Ingredients
- 130g tempeh
- 200g polenta
- 80g spinach
- 80g asparagus
- 10g butter
- 9g garlic
- 10g lemon juice
- chopped parsley
- chopped parsley
Method
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1
Prep everything first: wash and trim the spinach and asparagus, then measure out the sauce ingredients.
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2
Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.
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3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
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4
Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.
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5
Meanwhile, steam or stir-fry the spinach and asparagus for 3-5 minutes until just tender with a little bite.
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6
Build the plate: soft polenta first, then the veg and tempeh, spooning over any remaining sauce. Finish with the chopped parsley.
Tap ingredients and steps to tick them off as you cook.