Tempeh Lemon Bake
Here’s a simple recipe for tempeh that can be enjoyed year round. This nutritious and delicious recipe is contributed by Meg Wolff from her book A Life in Balance,* © 2010, Down East Books.
- 2 (8-ounce) packages tempeh
- 1 large onion, sliced
- juice of two lemons (or other citrus combo)
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 garlic cloves, minced (optional)
Preheat oven to 400 degrees.
Combine all ingredients. Marinate for 3 hours. Bake in a 9- x 13-inch pan for 30 minutes,basting occasionally.
Note: Before marinating the tempeh, I cube it and put it in a saucepan with 1-2 cups of water. Bring water to a boil on high flame, reduce heat to low, and simmer for 10 minutes. This makes the tempeh softer and easier to marinate.
- Here are more tempeh recipes.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!