Crispy Lemony Baked Tempeh (V, GF)
Tempeh is a kind of fermented plant-based protein made from soybeans and brown rice. The texture is nothing like tofu — very dense right out of the package. It naturally has quite a nutty taste and can soak up more flavor than you’d think.
Soy is one of the major crops grown in the United States. As the story tends to go for farms on our soil, the bigger production of a crop, the greater the influence of GMOs and negative impact on the environment. Pesticides and bad agricultural practices don’t bode well on bodies that were built to digest natural foods, not ones full of toxins and not full of nutrients. However, organic soy products coupled with fermentation, where phytic acid is weakened (re: tempeh) can be better trusted and enjoyed by a wider scale of the population.
My favorite tempeh brand Lightlife can be found in most grocery stores. Click here to read about their journey to successfully go carbon neutral this year & their expedited plan to reduce carbon emissions.
I will always share an inclusive approach to health but also believe that learning more about our food industry can steer us back to a more healthful world of food. It’s okay to not purchase all kinds of organic foods and best quality food on the market, sometimes money & geographic location doesn’t permit. But it is worth spending the money on it when you can. Our dollars can act as our voices to support companies and farmers who operate intentionally, knowing that their every move can help to sustain or break our earth, and against factory farming, pesticides, and other unsafe practices in food.
This recipe combines some of my favorite foods & flavors from global cuisines: tempeh from Southeast Asia, tahini from the Middle East, garam masala from India, lemons from my neighbors backyard. It serves well for about 2, double or triple proportions as needed!
Crispy Lemony Baked Tempeh (V, GF)
2/3 a block of tempeh
Zest & juice of one lemon
2 heaped tbsp tahini
2-3 tsp honey (swap for maple or date syrup if vegan)
1 tsp onion powder
1/2 tsp garam masala
1/2 tsp sea salt
Pinch of black pepper
Instructions:
Mix all your ingredients together until evenly combined in a bowl big enough to also fit the tempeh. Be sure to zest the lemon before you juice it!
Cut the block of tofu into cubes or scalene triangles like I have not skillfully done above. Evenly coat the tempeh and pop in the refrigerator to marinate for 20-30 minutes
A few minutes before pulling the tempeh out, heat the oven to 375°F
Evenly spread tempeh onto a baking sheet greased with olive oil. Bake for 20-25 minutes, flipping half way through
My favorite way to enjoy this recipe is paired with a side of roasted sweet potatoes and broccoli and a generous dollop of hummus, but I also could have been caught grabbing pieces as a snack while taking photos. Do ya thang!