Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Tamari-Lime Tempeh and Brown Rice The big concern I hear from people about a plant-based diet is difficulty. It takes too long. It requires too much focus. For those folks I make this dish, which—if you cook the rice beforehand—you can have on the table in less than 20 minutes. The brown rice gives the dish a nutty texture and provides essential amino acids. Tempeh contains 3 grams of protein for every gram of fat, which makes it one of the leanest, most protein-heavy of the soy products (which was invaluable when I was cranking up my training, looking for more protein). Better, it’s fermented and easily digestible, even for people who have trouble with most soy products. 4 cups uncooked brown rice 2¾ cups water 1 teaspoon coconut or olive oil 8–12 ounces tempeh, sliced ⅛- to ¼-inch thick Juice of 1 lime or lemon 1 tablespoon tamari or shoyu mixed with 1 tablespoon water Red Curry Almond Sauce (see recipe, page 122) Add the brown rice and water to a pot and bring to a boil. Simmer over low heat for 30 to 40 minutes, until the water evaporates and the rice is tender. Fluff with a fork and cool. Coat a large skillet with the oil and heat over medium-low heat until a drop of water sizzles when it hits the pan. Saute the tempeh for 3 to 5 minutes on each side, until lightly browned. Remove from the heat. Squeeze the lime or lemon over the tempeh and sprinkle with the tamari or shoyu. For each serving, place a cup of brown rice on a plate ...