Another easy Friday night dinner. Between the holiday and testing recipes for a new cookbook, I needed something super easy. This marinade is courtesy of my friend Amy of From the Ground Up Wellness. It is oil free and it is unbelievably delicious! Thanks Amy. Tonight I had kale and cooked quinoa in the refrigerator and so that was in my bowl. But you can make whatever you want.
Marinated Tempeh
1 8oz package tempeh
2 cloves of garlic
2 tablespoons chickpea miso
2 tablespoons tamari
1 tablespoon tahini
1 tablespoon water
1 teaspoon apple cider vinegar
Cube tempeh. Steam the tempeh in water for 10 minutes. Let cool. Mince the garlic (or use a microplane) and add to a bowl. Add the rest of the ingredients and whisk together. Toss tempeh with marinade and let stand as long as you have time. Bake the tempeh in a 350 oven for 25 to 30 minutes.
Kale & Quinoa
Bunch of kale
1 clove of garlic
1 cup of cooked quinoa
Water
Bring a pot of water to a boil. Shred the kale and drop into the water and blanch the kale for 30 seconds. Drain.
Mince the garlic. Add a tablespoon of water to a skillet. Cook the garlic on a low flame until fragrant. Add the kale and quinoa and mix together until heated through. Place the kale and quinoa into a bowl and top with the the marinated tempeh. Enjoy!
Thanks for the shout-out, lovely lady! I’m so glad these turned out. Marinated tempeh might be my most favorite thing to make in the world. 🙂 Happy weekend!
How come I have never eaten tempeh? This looks really good and with a wonderful oil free marinade! Awesome!!!
eat tempeh now! it is easy to make and really good with a lot of different marinades. here is a link to a lot of my tempeh recipes!
Thank you, guess that is a good reason to go to the store. hehehehe