Sweet and Sour Tempeh

The Sweet and Sour Tempeh recipe provides a good source of plant-based protein. Protein is essential for building and repairing tissues, making enzymes and hormones, and supporting overall growth and development. A diet high in protein can also help to keep you feeling full and satisfied. It is also full of vitamin C, A, iron, potassium and fibre. 

Sweet and Sour Tempeh

Serves 2

• 1 tbsp. olive oil
• 1 red capsicum, sliced
• 1 green capsicum, sliced 
• 1 onion, chopped
• 1 tsp chilli flakes 
• 250g tempeh, cut into chunks 
• 1 tbsp. soy sauce
• 1 cup pineapple, diced

1. Heat a wok or large pan over high heat. Add oil and throw in capsicums and onion and cook for 5 minutes or until the veggies start to colour.
2. Add tempeh, chilli flakes, soy and pineapple and cook until tempeh has a little colour and pineapple is scorched. Serve hot and enjoy.

Benefits

Pineapple can be helpful for bloating due to its content of bromelain, an enzyme that aids in digestion by breaking down proteins. Bromelain has anti-inflammatory and digestive properties, which can help reduce bloating, especially if it is caused by poor digestion of protein-rich foods.

Additionally, the high water and fibre content in pineapple can promote healthy digestion and prevent constipation, which is another common cause of bloating. It also contains vitamins C, A, B6, manganese, magnesium and antioxidants.

Chilli can help to boost metabolism and may aid digestion, stimulating digestive enzymes and reducing bloating.

CALORIES + MACRO NUTRIENTS PER SERVE

484 Kcal 

30g Protein 

30g Fat 

36g Carbs 

11g Fibre