Serves: 2 | Prepping Time: ~ 2-24 hrs. | *high-protein
Nutrition Information (per serving)
- Calories: 355 kcal
- Carbs: 13.6g.
- Fat: 19.6g.
- Protein: 40.5g.
- Fiber: 4.2g.
- Sugar: 1.4g.
- [400 g.] 1 14-oz pack tempeh (cubed)
- [60 ml.] ¼ cup low sodium soy sauce
- [60 ml.] 4 tbsp. lemon juice
- [30 g.] 4-inch piece ginger (finely minced)
- 4 cloves garlic (finely minced)
- Spicy satay sauce (see recipe)
- Pickled cabbage
- Shredded coconut
Total number of groceries: 5
- Add the tempeh cubes along with the other ingredients to an airtight container.
- Close the lid and shake well until the tempeh cubes are evenly covered with the marinade.
- Put the airtight container in the fridge for at least 2 hours and up to 24 hours to make sure the tempeh is thoroughly marinated. (24 hours of marinating yields the best results)
- Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
- Transfer the tempeh cubes onto the baking sheet and bake for about 25 minutes or until the tempeh is browned and crispy.
- Serve the tempeh with the optional toppings and enjoy!
- Store the tempeh in the fridge, using an airtight container and consume within 3 days. Store the tempeh in the freezer, for a maximum of 60 days and thaw at room temperature. The tempeh can be eaten cold or reheated in a toaster oven or frying pan.
Tip: serve the tempeh with fried curry rice (see recipe)
Check out our plant-based cookbooks HERE!
Vegan Meal Prep: Tasty Plant-Based Whole Foods Recipes Including a 30-Day Time-Saving Meal Plan
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Plant-Based High-Protein Cookbook: Nutrition Guide With 90+ Delicious Recipes (Including 30-Day Meal Plan)
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51 Plant-Based High-Protein Recipes: For Athletic Performance and Muscle Growth (Plant-Based 51 Book 1)
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