1Steam tempeh to remove bitterness. Place the block in a frying pan with ½ cup water. Cover and steam:
– 10 minutes for fresh tempeh
– 15 minutes for frozen tempeh (flip halfway).
Drain and let cool.

Pressure Cooker Hack: Place the whole block of tempeh in the Instant Pot with 1 cup of water. Seal and set to Pressure Cook (High) for 5 minutes. Quick release or allow to depressurize naturally. Remove and let cool before continuing.

2Heat ½ tbsp olive oil in a pan over medium heat. Add drained mushrooms.

3Sauté for 5–7 minutes, stirring occasionally, until lightly browned.

4Crumble the steamed tempeh and add to the pan. Pour in soy sauce and balsamic vinegar.

5Stir to coat. Cook for 10 minutes, stirring occasionally, until golden and crisp.

6Meanwhile, make the creamy tofu. Add tofu, milk, garlic powder, onion powder and salt to a blender.

7Blend for 60 seconds. Stir or shake, then blend again until smooth.

Protein Boost: Add 30 g protein powder and 60 ml more milk to boost protein and blend again.

8Spread the creamy tofu onto two plates using a spoon or spatula.

9Spoon the warm tempeh and mushrooms over the cream base.

10Top with spring onions and freshly ground black pepper to taste.