Tempeh
Tempeh Marinade Ingredients:
- 3 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil (optional)
- 2 tablespoons tamari soy sauce
- 1 tablespoon chili powder
- 1-2 cloves garlic, finely chopped
- 1 1/2 teaspoon dried oregano
- 1/4 teaspoon ground allspice
- 1 tablespoon salsa
- 1 (8-oz) package tempeh, slice into ¼” thick pieces, steam for 10 minutes & cool
Method:
Place lime juice, oil if using, tamari, chili powder, garlic, oregano, cloves and salsa in a covered jar and shake vigorously to mix. Arrange steamed tempeh in dish, pour marinade over tempeh and turn to coat. Cover and refrigerate, turning halfway through, for 2 hours or overnight.
Prepare a grill for medium heat cooking. Grill tempeh, flipping once, until browned and hot throughout, 8 to 10 minutes total. Alternatively, bake in a 400 degree oven for 10 minutes, flipping once. Serve with a whole grain and vegetables for a main dish, with endive and Kite Hill almond/chive spread as an appetizer, as a meat substitute in tacos, or in a bowl with assorted veggies.
Featured Nutrient:
Protein
This may seem a like an odd thing to feature, but one of the most common myths about plant-based eating is that it is hard to get enough protein. Total myth!! Not only is it easy to get more than enough protein, but plant-based proteins are healthier. Here is a comparison of tempeh to ground beef:
