Ever since I tested out this amazing recipe for tempeh, I always have a continual supply in my fridge to pop in my mouth as a snack or top on a salad when I am in a rush. It is so simple to assemble and doubly easy to cook. You can adjust the recipe to make it more or less peppery or add chili instead of black pepper for more of a kick.
Tempeh is a fermented soybean product that contains cancer fighting compounds known as isoflavones. The antioxidant properties in tempeh reduces LDL (bad cholesterol), keeps bones dense and strong and helps menopausal women deal with hot flashes and night sweats. It’s no accident that the Japanese, who eat a lot of fermented soy products, have one of the longest lifespans on the planet.
- ¼ cup lemon juice
- 2 tbsp tamari sauce
- 1 tsp Dijon mustard
- ¼ tsp black pepper, plus extra
- 1 8-oz block tempeh, cut into cubes
- In a small bowl, whisk all of the ingredients together except for the tempeh. Place the tempeh cubes in a ziploc bag and pour the marinade over them. Cover and shake the bag so the tempeh is coated on all sides. Allow the tempeh to marinate for at least two hours in the fridge, or up to a day. Alternatively, you can let it marinade overnight.
- Preheat your oven to 350F. Place the tempeh cubes on parchment paper lining a baking sheet and give them an extra turn of black pepper. Bake the tempeh for 15-20 minutes, or until the edges of the cubes are golden brown, flipping the cubes over halfway through baking. Serve or keep the leftovers in an airtight container until ready to use.
3 oz (84g)