Maple Dijon Roasted Tempeh
I’m OBSESSED with tempeh. I need to dedicate an entire post to it. Unfortunately, I’m super busy and work 439205834 hours a week. Therefore, I’ll just post a yummy recipe and give you the short and sweet tempeh rundown until my schedule calms down a little bit:
Tempeh is made from fermented soybeans, it’s high in protein, it has a FABULOUS nutty flavor, and a great meaty texture. My Maple-Dijon Roasted Tempeh recipe is a modified version of the one from Clean Food, and it will make you a tempeh lover IMMEDIATELY.
I use Soy Boy Organic Soy Tempeh. One three ounce serving provides 160 calories and 17 grams of protein! The entire package is 2.5 servings. I eat half the package for a total of 200 calories and 21 grams of protein.
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- 1 8 oz package tempeh
- 2 tablespoons dijon mustard
- 2 tablespoons sugar-free syrup or regular
- 1 tablespoon Bragg’s Liquid Aminos or soy sauce
- 1 tablespoon extra-virgin olive oil
Ingredients
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- Preheat your oven to 400.
- Cut the tempeh into 1/2 inch strips and steam for 10 minutes (I just add the pieces to a plate with a couple splashes of water so they don’t dry out. Then, microwave for about 1 minute).
- In a bowl, whisk together the mustard, syrup, soy sauce and olive oil.
- Pour marinade over the tempeh and stir until the tempeh is evenly coated. Marinate for 30 minutes.
- Place tempeh on a baking sheet coated with cooking spray.
- Bake for 10 minutes. Flip, and bake an additional 10 minutes.
- EAT!!
I served my tempeh alongside some grilled eggplant, mushrooms, and maple smashed acorn squash (greek yogurt + sugar-free syrup + cinnamon + stevia + my roasted acorn squash all mashed together!) The next day, I served it cold over a huge arugula salad with roasted brussel sprouts, miso-roasted eggplant, roasted acorn squash, heirloom tomatoes, fat-free feta, and my GO-TO three ingredient Dijon-balsamic vinaigrette (dijon mustard + balsamic vinegar + Truvia). YUM.
