Packed with protein and nutrients, tempeh has a slightly nutty taste and a firm texture that can make it suitable for a variety of vegetarian dishes. We recommend chilling the tempeh for use in all salads (including our featured Tempeh Salad). Tempeh can also be served warm as part of a main course meal.
1 pound tempeh
1 ½ tablespoon coconut aminos
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
2 teaspoons toasted sesame oil
1 teaspoon garlic, crushed
1 teaspoon ginger root, minced
Preheat oven to 375°F.
Cut tempeh lengthwise into strips and then cut across the strips to yield ¾-inch pieces.
Toss tempeh with remaining ingredients.
Spread out tempeh on a baking sheet and bake about twelve minutes (until just brown).
Cool to room temperature, then chill for use in our Tempeh Salad or sprinkle on top of salads, grain, or vegetable dishes.
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