Maple Marinated Tempeh
This tempeh is easy to make and heart healthy with no added oils. It is wonderful as a center-of-the plate protein with a baked potato, and salad. It also makes a killer wrap with sweet potato, kale and hummus.
- 8 oz package tempeh
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 2 minced garlic cloves
- 1 1/2 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1/2 teaspoon Salt optional
Slice the tempeh lengthwise into 16 strips, approximately ? inch wide.
Steam or simmer the sliced tempeh for 10-15 minutes and then drain. (optional to remove bitterness from tempeh)
Combine the rest of the ingredients in a 9 x 12 inch baking dish.
Add the tempeh and then flip it over a few times to cover in the marinade.
Place the baking dish towards the top of the oven and broil for 3-4 minutes until nice browned. Flip the tempeh and broil for another 3-4 minutes. Watch to ensure it becomes browned but not burnt.
To prepare the wrap, spread a few slices of tempeh, some hummus, baked sweet potato and kale onto a whole wheat wrap. Roll it up and slice into two halves.
2017 Beantown Kitchen- Reprint only by permission of the author