Ever since I discovered that SpiceBox Organics makes their own organic tempeh, I decided to get experimental with this amazing fermented soy block. I came up with this recipe for spiced tempeh, and now I always have a supply in my fridge to pop in my mouth as a snack or salad topping when I’m in a rush. It’s so simple to assemble and cook. You can adjust the recipe to make it more or less peppery or add chilli instead of black pepper for a stronger kick.
Tempeh is a fermented soybean product that contains cancer-fighting compounds known as isoflavones. The antioxidant properties in tempeh reduce LDL (bad cholesterol), keep bones dense and strong and help menopausal women to 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
- 1 tsp Dijon mustard
- ¼ tsp black pepper, plus extra to taste
- 1 block tempeh, cut into cubes (about 225g)
- In a small bowl, whisk all the ingredients together except the tempeh. Place the tempeh cubes in a ziplock bag and pour over the marinade. Cover and shake the bag so that the cubes are fully coated. Allow the tempeh to marinate for at least 2 hours in the fridge (up to 1 day). Alternatively, you can marinate overnight.
- Preheat oven to 180°C. Place the tempeh cubes on a parchment-paper-lined baking tray and give them an extra turn of black pepper. Bake for 15–20 min, or until the edges are golden brown, flipping over halfway through baking. Serve immediately or keep the leftovers in an airtight container until ready to use.
Nutritional information (per 85g):
- Protein: 18g
- Calories: 163kcal
- Carbs: 14g
- Fat: 5g
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