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Tempeh Bowl & Veggies

Ingredients:

  • ¼ cup lemon juice

  • 2 tbsp low sodium tamari

  • 1 tsp Dijon mustard

  • 2 tsp maple syrup

  • 1 tbsp olive oil

  • ¼ tsp black pepper

  • 1 8-ounce block tempeh, cut into cubes (or strips)

  • Use leftover veggies up here! This is the perfect kind of dish to do a fridge dump with!

 

 

Directions:

  1. Whisk all of the ingredients except for the tempeh together in a small bowl. Place the tempeh cubes in container and pour the marinade over them. Cover and shake the container so that the tempeh is coated on all sides. Allow the tempeh to marinate for at least two hours in the fridge, or up to a day.

  2. Preheat your oven to 350F. Place the tempeh cubes on a parchment lined baking sheet. Bake for 15-20 minutes, or until the edges of the cubes are golden brown, flipping the cubes over halfway through baking.

  3. I usually saute some veggies up while that’s baking (or I saute the tempeh instead of baking). Lots of room to play here!

  4. Serve with veggies of your choice!

 

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Notes:

Leftover tempeh cubes will keep in an airtight container in the fridge for ~5 days.

 

 

Recipe by Robyn Johnson, RDN

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©2017 by Nutrition by Robyn, LLC