Asian cultures traditionally consume soy after it’s been fermented, such as miso and tempeh. The benefits of fermenting is the beneficial bacteria that is created which helps with digestion and better nutrient absorption. With tempeh the whole bean is fermented adding additional fiber to your meals. This marinated tempeh recipe is a good way to add a vegetarian complete protein to your meals. I like to keep a few blocks of tempeh in my freezer to have on hand for a easy protein packed meal. Thaw overnight in the fridge or in a bowl of warm water.
What you will need: knife, bowl or dish for marinating tempeh, shallow baking dish, spoon
Double this recipe if serving for more than 3 people as the protein in your entree
- 1 block of tempeh, defrosted
- 2 tbsp sesame seeds
- ¼ cup honey
- ⅓ cup olive oil
- 3 garlic cloves, minced
- 1 tbsp coconut aminos or tamari
- ½ tsp himalayan salt
- In a medium sized dish combine sesame seeds, honey, minced garlic, coconut aminos and salt, stir to combine.
- Cut up tempeh into approximately 2 inch sized pieces.the I like to cut tempeh into small triangles and cut them in two to make the pieces thinner. Any shape you desire will do here.
- Add tempeh to marinade making sure to cover each piece well, place in fridge for a minimum of 30 mins or up to 2 days.
- When ready to cook, preheat oven to 350 and place tempeh into a shallow baking dish, adding all the additional marinade on top.
- Cook for 25 minutes, stir around tempeh and cook for another 15 minutes until lightly browned.
- Serve as your protein to your meal and enjoy the health benefits of fermented soy!
Recipe by. Susanna Deering, RHN