These tempeh cubes are great for snacking or as a topping on salads. If you’re watching your sodium intake, you can omit the tamari. And if you’re in a rush it’s fine to step the baking step — it just crisps up the tempeh a bit more.
- 1 package tempeh (I use LightLife’s Three Grain)
- 2–3 teaspoons coconut oil
- 3 Tablespoons lemon juice
- 2 teaspoons maple syrup
- 1–2 teaspoons low-sodium tamari or Bragg’s Liquid Aminos (optional)
- 2 teaspoons water
- 1/4 teaspoon dried basil
- 1/4 teaspoon powdered garlic
- fresh ground black pepper, to taste
- Heat oven to 400°. Chop your block of tempeh into bite size squares. Heat coconut oil in a non-stick skillet on medium-high heat. Once melted and hot, add tempeh and cook for 2-4 minutes on one side or until the tempeh turns a golden brown color on the bottom. Flip the pieces of tempeh and cook for another 2-4 minutes.
- While tempeh is browning, mix together the lemon juice, maple syrup, tamari, water, basil, garlic, and black pepper. Pour mixture over tempeh and stir around to coat the tempeh. Sauté for 2-3 minutes, then flip the tempeh and sauté another 1-2 minutes. The tempeh should be nice and brown on both sides.
- The tempeh is ready to serve after sautéing, but if you want to the pieces a bit more crunchy, place on a baking sheet and bake for 15-20 minutes in the oven. Remove from the oven, plate and serve.
- Serving Size: 4 oz
- Calories: 308
- Sugar: 5
- Fat: 17
- Carbohydrates: 22
- Fiber: 9
- Protein: 21