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.

Serves: 6-8

• 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.