Favorite Lemon Pepper Baked Tempeh Cubes
Author -Yields: 4 servings
Ingredients
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons tamari (substitute Bragg's Liquid Aminos, coconut aminos, or soy sauce)
- 1 teaspoon Dijon mustard
- 2 teaspoons agave or maple syrup
- 1 tablespoon olive oil
- 1/4 teaspoon heaping black pepper, plus extra.
- 8- ounces tempeh, cut into cubes
Instructions
Optional but recommended: steam your tempeh
- Fill a large pot with a few inches of water and fit it with a steamer basket. Bring the water to a boil, then lower it to a simmer. Place the tempeh in the steamer basket, cover the pot, and steam for 10 minutes.
Marinate
- Whisk all of the ingredients except for the tempeh together in a small bowl. Place the tempeh cubes in a glasslock storage container and pour the marinade over them. Cover and shake the container so that the tempeh is coated on all sides. Allow the tempeh to marinate for at least two hours in the fridge, or up to overnight.
Bake
- Preheat your oven to 350F. Place the tempeh cubes on a parchment lined baking sheet and give them an extra turn of black pepper. Bake the tempeh for 15-20 minutes, or until the edges of the cubes are golden brown, flipping the cubes over halfway through baking. Serve or store.