Glazed Tempeh
Updated Mar 03, 2021, Published Jul 16, 2014
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Glazed Tempeh
Ingredients
- 3 tablespoons Bragg liquid aminos, , wheat-free tamari or soy sauce
- 2 tablespoons sesame or extra-virgin olive oil
- 1 tablespoon coconut nectar or agave nectar
- 1 clove garlic, , minced
- Pinch cayenne pepper
- Fine sea salt, , to taste
- 12 ounces tempeh
Instructions
- Preheat the oven to 350ºF.
- Grease an 8×8-inch baking dish.
- Place the liquid aminos, oil, coconut nectar, garlic, cayenne pepper, and salt in the baking dish and whisk to combine.
- Slice the tempeh into 8 strips.
- Add the tempeh to the dish and turn it over several times to coat thoroughly.
- Bake the tempeh for 30-35 minutes, until all of the liquid is absorbed, turning once or twice during the baking process.
- The tempeh should be almost dry and will begin to brown a bit.
- Remove from the oven, cool, and crumble before using in the salad.
Nutrition
Calories: 245kcalCarbohydrates: 11gProtein: 17gFat: 16gSaturated Fat: 3gSodium: 734mgPotassium: 353mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 96mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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