I don’t cook with tempeh very often, however after making this quick Barbecue Tempeh last night to complete a classic dinner of roasted potatoes and vegan caesar salad, I will be adding it to my weekly shopping list.
The health benefits of tempeh are many. Just 4 ounces of tempeh provides 41% of the Daily Value (DV) for protein for less than 225 calories and only 3.9 grams of saturated fat. I encourage you to explore this fermented cousin of tofu as another protein source in your diet. Its dense texture and nutty flavour will have you wanting more – I promise!
1 package plain tempeh (sometimes found in the frozen section)
1 tablespoon Braggs (or wheat free tamari)
1 tablespoon tomato paste
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 clove garlic, finely minced
1/2 teaspoon smoked paprika
cracked black pepper
Cut the tempeh into 8 triangles. Whisk together all other ingredients and toss with the tempeh triangles. Set aside to marinate for 20-30 minutes.
Preheat oven to 400F. Line a baking sheet with parchment paper.
Place tempeh triangles on the parchment, evenly spaced. Top with any leftover sauce. Bake for 20-25 minutes, or until the edges are charred and crispy.
Voila! A yummy vegan dinner 🙂
~The Vegan Project