Maple-Dijon Roasted Tempeh
Ingredients
Instructions
  1. Preheat your oven to 400.
  2. 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).
  3. In a bowl, whisk together the mustard, syrup, soy sauce and olive oil.
  4. Pour marinade over the tempeh and stir until the tempeh is evenly coated. Marinate for 30 minutes.
  5. Place tempeh on a baking sheet coated with cooking spray.
  6. Bake for 10 minutes. Flip, and bake an additional 10 minutes.
  7. EAT!!
Recipe Notes

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.

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