Basic oven-baked marinated tempe
(from CLattuada’s recipe box)
This is a base tempe preparation that can be used in sandwiches, stir fries, spring rolls, pasta dishes, casseroles or as the main course (with or without sauce).
Source: The Passionate Vegetarian
Prep time: 25 minutes
Cook time: 25 minutes
Categories: dinner, prepped protein, sandwich, vegan
Ingredients
- 2 tbs soy sauce
- 1 1/2 tbs vinegar (cider, white, balsamic, rice, red whine, white wine -whatever you have on hand or goes best with the finished product)
- 1 tempe cake (8 ounces), cup in the size or shape appropriate for use
- cooking spray
- Any combination of the following seasonings:
- 1-3 cloves garlic, pressed
- 1-2 tsp peeled and grated ginger
- 1/4-1/2 tsp freshly ground black pepper
- 1-2 tsp honey
- 1 tsp ground coriander
- 1-2 tsp toasted sesame oil
- 1/2-1 tsp tobasco, or any hot sauce
- 1 tbs ketchup or tomato paste
Directions
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Combine the soy sauce, vinegar, and any additional seasonings in a non-reactive dish and stir to combine.
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Add the tempe.
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Marinate at room temperature, turning occasionally for 20 minutes – 1 hour or refrigerate for up to 2 days.
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15 minutes before you are ready to cook the tempe, preheat the oven to 375 F.
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Place the marinated tempe pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks.
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Bake for 12-15 minutes then flip and bake for another 10 minutes.
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Remove from the oven and use as desired.