Mustard Marinated Tempeh

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Tempeh. Star of the plant based protein world. Really, there are many great sources of plant based protein, but tempeh sticks out to me for a few reasons. In just a 3 oz. serving you'll get 16g protein and 7g of fiber. No animal protein can compare to that fiber content. It's also really easy to prepare and less of a hassle than tofu, in my opinion [i.e. no water to drain].  Plus, it has a dense and more interesting texture that many tofu haters may enjoy. So, go ahead and test the waters with this Mustard Marinated Tempeh.

mustard marinated tempeh

INGREDIENTS

  • 1/4 cup white wine vinegar

  • 3 tbsp. spicy brown mustard/dijon

  • 1/2-1 tbsp. honey/agave

  • 1/2 cup olive oil

  • 1/4 tsp. garlic powder

  • 1 block tempeh, cut into 1 inch cubes

INSTRUCTIONS

  1. Heat oven to 375°F and lightly grease a baking sheet.

  2. In a small bowl, whisk together the first 5 ingredients to make the marinade.

  3. Pour ⅓ cup of the marinade over the cubed tempeh and toss to coat. Let sit for at least 30 minutes.

  4. Spread the marinated tempeh in one layer on the baking sheet. Bake for 12 minutes on each side until golden brown.

  5. Use on a salad, in a wrap, or enjoy solo with remaining marinade.

Main Dishes, Dinner, LunchLara Harristempeh, soy, vegetarian, vegan, easy recipe, quick recipeComment