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Walnut Encrusted Tempeh

I never used to like tempeh. In fact, I found it to be odd with it's shiny, bumpy exterior, and always opted for it's unfermented counterpart, tofu, instead. It wasn't until I started growing tired of the texture of tofu that I decided to give tempeh a try. And can I tell you something? I don't even eat tofu anymore. ...
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