Crumbled Soy Tempeh Bowl

For the tempeh

• 1 block tempeh, crumbled
• 2 Tbsp olive oil

For the glaze

• 2 Tbsp PureHarvest Tamari
• 2 TTbsp Organic Honey
• 1 Tbsp rice wine vinegar
• 1 Tbsp sesame oil
• 1 tsp ginger, finely minced / grated
• 1/2 tsp chilli flakes

To serve

• 2 cups cooked rice
• 1/2 cucumber, julienned
• 1/2 cup edamame beans
• 1/2 avocado
• Sesame seeds

1. Heat olive oil in a large skillet over medium heat.

2. Add crumbled tempeh to the pan and cook for 5-7 minutes until golden brown.

3. While tempeh is cooking, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger and red pepper flakes.

4. Pour the glaze over the tempeh mixture and cook for another 3-4 minutes until the sauce thickens and coats the tempeh.

5. Serve hot over rice, with cucumber, edamame beans, avocado and garnished with green onions and sesame seeds.

6. Note: This dish is high in protein and can be stored in an airtight container in the refrigerator for up to 4 days.