Wednesday 29th July 2015

Life is a picnic with tempeh and tofu kebab recipe

Michio Kushi, a renowned Macrobiotic teacher and philosopher, had a unique way of explaining the art of living. He invited his audiences to compare an average 80 year lifespan with 3.2 billion years of human evolution and to understand that our visit on this planet ‘is very short. Just a brief rest. Or maybe like an afternoon picnic…time for friendship, time for sharing, time for play. My opinion is to make life like a picnic.’

Good health is the basis for a fulfilled and joyful life. Body, mind and spirit all benefit when this foundation is strong. Our daily food in particular is one of the most powerful healing tools that we have. A diet consisting of seasonal and mainly unprocessed foods such as wholegrains; plant-based protein including beans, pulses, nuts and seeds; root and green vegetables plus sea vegetables which contain many times more minerals than land vegetables; fruit; and fermented foods will ensure a measure of control over how much more pleasurable and rewarding life can be. Not only will this approach benefit your body, create a greater sense of overall balance and emotional wellbeing but it is also environmentally and ecologically sound.

In these summer months, the International Macrobiotic School invites you to join us or others in creating a life that feels like a picnic – cooking together, sharing food and enjoyable activities. As Michio Kushi said ‘Welcome to the picnic. Make it memorable and make it fun!’ (Article printed in Issue 38 of Reconnect Magazine)

Summer Tempeh and Tofu Kebabs Recipe

1 block of tempeh

1 piece of kombu/kelp about 4 inches long

3 Tbsp shoyu (or tamari if wheat-free)

1 block of plain or smoked tofu

Sesame oil

3-4 Tbsp smooth peanut butter

2 Tbsp barley malt

1 Tbsp grated ginger juice

1-2 Tbsp shoyu

1 or 2 red peppers


1. Simmer the whole block of tempeh in just enough water to cover, with the strip of kombu and about 3 tablespoons shoyu for 20 to 30 minutes.

2. Cut the tempeh block and the tofu into large chunks, and gently fry in a few Tbsp of oil for a few minutes until golden brown.

3. Add a little shoyu to flavour the tofu and tempeh.

4. In a bowl mix 2-3 Tbsp peanut butter with a cup of water and the barley malt, ginger juice and shoyu then blend.

5. Add this mixture to the pan, cover and simmer for 10 minutes. Add a little more water if necessary but aim to finish cooking with a thick sauce covering the blocks of tofu and tempeh.

6. Meanwhile cut the red pepper into strips and bake in a medium oven with a few pinches of salt spread over. Cook until soft.

7. Coat the tempeh and tofu in the sauce, and put the tempeh, tofu and red pepper strips alternately onto kebab sticks, and arrange on a serving dish.