Baked Tempeh with Lime Marinade and Spices
Ingredients
- 1 block of tempeh
- 1 small onion, diced
- 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, minced
- 1 cup of vegetable broth
- 1/8 tsp salt (or to taste)
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 up the onion and set aside.
Place tempeh blocks in a shallow bowl.
Top with diced onion, garlic, and remaining seasonings.
Pour over juice mixture and ensure tempeh is properly coated.
Seal container and allow to sit for at least 30 minutes.
Bring a saute pan to medium heat.
Place tempeh blocks in the pan and sear for 2-3 minutes on both sides.
Add marinade and vegetable broth, bring to a low simmer, and cover.
Allow tempeh to absorb most of the liquid, about 10 minutes.
Place tempeh on a baking tray and season with a pinch of salt.
Bake in oven for 15-20 minutes or until golden.
If using an air fryer, bake at 370F for 8-9 minutes.
Remove from oven and serve with vegetables and starch of your choice.
