Baked Tempeh with Lime and Spice Marinade
Ingredients
- 1 block tempeh
- 1 small onion
- Juice of 2 limes
- 1/4 cup rice vinegar
- 1 tbsp ketchup
- 2 tbsp soy sauce
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp thyme
- 1 tsp oregano
- 4 cloves garlic
- 1 cup vegetable broth
- 1/8 tsp salt
- avocado
- greens
- brown rice pad Thai noodles
- purple cauliflower
- lime juice for drizzle
- maple syrup
- soy sauce for drizzle
Preparation
Set oven to 400F.
Cut tempeh in half into 2 even blocks.
Pierce tempeh with a knife at least 6 times on both sides.
In a bowl, whisk together vinegar, ketchup, soy sauce, lime juice, and salt.
Dice the onion and set aside.
Place tempeh blocks in a shallow bowl.
Top with diced onion, garlic, and remaining seasonings and pour over juice mixture, ensuring tempeh is coated.
Seal container and allow to sit for at least 30 minutes.
Bring a saute pan to medium heat and sear tempeh for 2-3 minutes on both sides.
Add marinade and vegetable broth and bring to a low simmer, cover, and allow tempeh to absorb most of the liquid for about 10 minutes.
Place tempeh on a baking tray, season with a pinch of salt, and bake for 15-20 minutes or until golden.
For air fryer, cook at 370F for 8-9 minutes.
For variation, cut tempeh into chunks.
Bake purple cauliflower until tender.
Cook brown rice pad Thai noodles according to package instructions.
Prepare a drizzle by mixing lime juice, maple syrup, and soy sauce.
Serve tempeh with avocado, greens, noodles, and cauliflower, drizzled with the sauce.
