My favourite Tempeh dinner
I have recently been loving this very easy to make, nutritious and tasty baked tempeh and I wanted to share how I make it because I believe you are going to love it (no matter if you are plant-based, vegan, vegetarian or a meat eater)! I started making this maybe 2 months ago and I and it has definitely become my favorite go to dinner! I have gotten my non-vegan roommate totally hooked as well…
If you are not familiar with it, you might wonder: What is tempeh? Tempeh is an excellent plant-based source of protein that is made of fermented soybeans. I prefer tempeh over tofu because it is higher in protein content, has more texture and resistance. ( I also feel like my body is able to digest and absorb tempeh better and I do not feel bloated after eating tempeh). I prefer the original version of tempeh that is made out of mostly or only fermented soybeans because it is high in protein and gluten-free. Usually, there is some organic brown rice in the tempeh that I use as well. There does however exist tempeh with additions of other fermented grains, seeds or legumes like wheat, quinoa, millet, barley, flax seeds or sesame seeds.
If you have not eaten Tempeh before you should definitively try this dish! I believe the secret for making your tempeh (or Tofu) tasty is how you prepare it and what spices and flavors you add to it. Neither Tempeh or Tofu have much of an
What you need:
-Tempeh ( I like the Lightlife organic original)
-Sea salt or Himalaya salt
-1/2 Lemon or Lime
-Liquid coconut aminos
How to prepare :
I usually prepare half a packet of tempeh per person so for the Lightlife original tempeh that is about 105g
Start by setting the oven to 350F or 175C.
Slice the tempeh into small
Add the cubes to a baking tray or a oven proof dish.
For one packet of tempeh: Add about 1 tbs of avocado oil and 2tbs of liquid coconut aminos, some salt, some pepper and squeeze half a lemon on top. Use a spoon or fork in the ovenproof dish to blend all the tempeh cubes with the oil, lemon, spices and coconut aminos. Make sure that all the pieces get covered with the marinade.
Bake the tempeh for about 20min until a little crisp and golden.
Enjoy with your
- I love eating this with half an avocado, spinach or kale, bell pepper, and some cooked white quinoa.
- Another favorite: -Sautee some Lacinato kale, red pepper, zucchini, bok-choy with coconut aminos and lemon until the kale is soft and serve it with the baked tempeh + half an avocado
- Eat this with some homemade sweet potato fries, sauteed mushrooms, spinach, and avocado.
- Make a stir fry of your favourite vegetables and serve it with the baked tempeh. Ex: carrot, broccolini, sweet peas, red cabbage, and red bell pepper.
Last advice: No matter how you serve this it is going to be 200% better with the addition of some tahini and avocado on the side! Yummy! The avocado and tahini together really complement and rounds of the flavor of the baked tempeh. They also add healthy fats to your protein-packed meal! The healthy fats and protein together will make you feel satiated, help you build and maintain a lean body and make sure you get the macronutrients that you need!