Crispy tempeh with nut butter
I love tempeh! It has a lovely, nutty flavor, it is an easily absorbed source of protein and it is a natural probiotic (as it is fermented – this is also true of the ingredient, tamari). I like to serve this recipe with fried rice, pasta or stir-fried vegetables. Grilled tempeh saté (with peanut sauce) is also delicious! If you’re looking to go this route, be sure to slice the tempeh into slightly bigger pieces. Enjoy!
ca. 15 minutes
ca. 25 minutes
- 2-3 days in the fridge in an airtight container
Preheat the oven to 180ºC (355 ºF). Slice the tempeh in cubes or strips and place in a mixing bowl. Mix the remaining ingredients in a separate bowl. Pour the marinade on to the tempeh and stir well so that the tempeh is covered completely. Let the mixture marinate for about 5 minutes. Line a cookie sheet with (unbleached) parchment paper and place the marinated tempeh on top, spread out evenly. Place in the oven for about 25 minutes until the tempeh is crispy and golden brown. Keep your eye on it and flip the tempeh about half way through.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!