Ginger Cumin-Infused Tempeh 🥘

Updated: Jul 12

Tempeh need some pizazz? Try this bold, flavorful, and nutrient-packed recipe to spice up your meal! Turmeric is anti-inflammatory, garlic has natural antibacterial and antiviral properties, and cumin, ginger, and lemon all enhance digestion. Tempeh is a fermented soy product, so it’s easier to digest than other soy products, and is high in protein and vitamin B. See the full recipe below.


Ingredients

  • 1 package tempeh (check for gluten-free, if needed)

  • 1 tablespoon Bragg Liquid Aminos (or low sodium Tamari sauce)

  • 2 cloves of fresh garlic, pressed

  • ½ inch of fresh ginger, finely chopped

  • 1 teaspoon turmeric powder

  • 1 teaspoon ground cumin powder

  • Juice of 1/2 of 1 lemon

  • Pinch of black pepper



Instructions


1. Thinly slice tempeh.


2. In a bowl, mix tempeh with all other ingredients and let marinate for at least 1 hour. (Put in the fridge if more than 1 hour). If you don't have an hour, the tempeh will still taste great!


3. Spread tempeh on a lightly oiled cast iron dish, glass or other oven-safe baking dish (extra virgin olive oil or avocado oil is best).


4. Bake in the oven at 350 degrees for 12-15 minutes, or until lightly browned.


Suggested Accompaniment


Serve with sautéed veggies and wild rice or sweet potatoes. Enjoy!

 

Have you tried this recipe? What'd you think? I'd love to hear from you in the comments below! 🙂

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