COCONUT CRUSTED TEMPEH SKEWERS WITH MANGO SALSA

Tempeh is oftentimes a thinking nutrient, and solon people aren't quite reliable how to play it.

This is the perfect instruction if you're new to the tempeh malodorous - or if you've been intake it for period. The touch provides a municipality old sort and the mango salsa adds a new, appreciation and zesty move.

INGREDIENTS:

• 1 brick of tempeh, sliced into 1-inch cubes

Tempeh Marinade:

• 1/4 cup coconut oil, melted
• 1/4 cup coconut milk
• 1 1/4 cups unsweetened shredded coconut
• 1/4 cup sesame seeds
• 1/2 tsp sea salt

MANGO SALSA:

• 1 mango, cubed
• 1 green onion, sliced thinly
• 1 cup diced tomatoes
• 1/4 cup roughly chopped fresh cilantro
• 2 tsp extra virgin olive oil
• 1/2 lime, juiced
• Pinch of sea salt
• Pinch of pepper

TOPPING:

• 1/3 cup chopped fresh cilantro

INSTRUCTIONS

1. Melt the coconut oil and whisk together with coconut milk.
2. In a separate dish, like a wide bowl or pie plate, combine the shredded coconut, sesame seeds and sea salt.
3. Slice the tempeh into cubes, dip them in the coconut liquid mixture and then into the coconut coating, place them on a plate.
4. Repeat until all cubes are well coated. Work quickly so the coconut oil doesn’t harden, then thread the tempeh onto skewers. If you’re using wooden skewers, make sure you soak them first.
5. Heat your grill or BBQ to medium and oil well with coconut oil.
6. Place the tempeh on your grill for 2 to 3 minutes per side, don’t cover the grill. The coconut coating on the tempeh will burn if it’s left on the grill too long, so don’t overdo it.
7. Meanwhile, combine the salsa ingredients together.
8. Garnish the tempeh skewers with fresh cilantro and serve with mango salsa on the side.