Description
Looking for a healthy, plant-based protein to add to your salads and other meals? This is one of my go-to easy recipes that I eat about once a week. As a flexitarian, I find this just as satisfying as my meat-based dishes. But this is of course wonderful for anyone who is full vegetarian or even vegan!
Ingredients
Scale
- 1 tablespoon soy sauce
- 1 tablespoon avocado oil
- 1 tablespoon nutritional yeast
- 1/4 teaspoon granulated garlic
- 1 package tempeh (8-ounces)
Instructions
- In a storage container (that has a lid) combine marinade ingredients (soy sauce, oil, nutritional yeast, and granulated garlic) and stir with a fork to evenly combine.
- Break tempeh into bite-sized pieces and add to the marinade as you go. Cover the container with the lid and shake to evenly coat the tempeh pieces. Place in the fridge to marinate.
- Marinate the tempeh for at least 15 minutes or overnight. Note: If you’re super hungry, you can skip the wait. The marinade might not quite soak in as much, but it should still be pretty dang good.
- When you’re read to bake the tempeh, pre-heat the oven to 425 degrees F. Prepare a medium to large baking sheet with parchment paper.
- Evenly spread the tempeh on the prepared baking sheet. Bake for 20-25 minutes, flipping the tempeh once halfway through.
Notes
- This marinade is just a starter. Tweak it with your favorite spices and seasonings. On some variations, I like to add a touch of vinegar and / or sriracha.
- You can sub a different oil if you prefer – any neutral oil should work just fine.
