Tempeh is a great source of protein if you're looking to expand your repertoire or eat less meat. I love it's firm and chewy texture. It's a fermented soy-based product, sometimes combined with other grains. You can find it in the refrigerated section of your grocery store, usually near the tofu. Although soy can be hard to digest, the fermentation process helps break down the beans and make it easier on your belly. Still, if you're new to tempeh, start slowly. This recipe is one of my favorite ways to eat it and goes with almost anything.
Baked Maple Mustard Tempeh
Steamed tempeh puffs up, allowing it to absorb more flavors and making it a nice complement to dark leafy greens. If I can keep myself from eating the tempeh straight out of the oven, I like to serve this dish with whole grains and vegetables of stuffed in a sandwich with watercress, grated carrots and avocado.
2 8-ounce packages tempeh
¼ cup extra virgin olive oil
2 garlic cloves, minced
2 tablespoons prepared mustard
2 tablespoons maple syrup or molasses
2 tablespoons lime juice
2 tablespoons tamari
Slice tempeh across into ½ inch strips and steam 10 minutes.
In a shallow baking dish, whisk together oil, garlic, mustard, maple syrup, lime juice and tamari. Place steamed tempeh in marinade and flip to coat each side. Marinate for 30 minutes.
Preheat oven to 425F.
Place tempeh with marinade in oven and roast 10 minutes. Remove from oven, flip tempeh and return to roast another 10 minutes. Remove from oven, serve hot or refrigerate for later use.
From Terry Walters' Clean Food.
*Pictures show a half batch recipe, which I was sorry to have made... I wished I had more leftovers! What was I thinking??
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