Ingrédients

4 Portions

  • 8 ounce block tempeh, cut into triangles (use gluten-free variety if necessary)

For the marinade

  • 2 tablespoons tamari
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon avocado oil
  • 1/2 tablespoon minced garlic

Instructions

  1. Combine all the marinade ingredients in a small bowl, whisk to combine.
  2. Place the tempeh in a large dish or bowl so that each piece can lay flat in the container.
  3. Pour the marinade over the tempeh pieces, turn to coat in the mixture. Cover and let marinate for at least 30 minutes up to overnight. Flip the pieces half way through marinating time.
  4. Preheat oven to 425°F and line a baking sheet with parchment paper.
  5. Transfer the marinated pieces of tempeh to the prepared baking sheet, reserving the extra marinade.
  6. Bake for 10 minutes, remove from the oven and brush with the marinade.
  7. Return to the oven and bake for another 10 minutes until golden brown and crispy on the edges.
  8. Remove from oven, drizzle any remaining marinade over the tempeh when served.

Notes

Je l’ai faite et j’ai trouvé ça bon. Mais dommage, j’ai oublié de prendre une photo. Ça se mixe bien avec du quinoa et des légumes. Gabie a rajouté une sauce que j’ai aucune idée c’était, et c’était très bon. Mais vu que je ne peux pas vous transmettre la recette de la sauce, désolé si c’est moins bon que vous espériez. À vos risques et périls.

Inspiration

J’ai carrément copié: https://www.runningtothekitchen.com/crispy-baked-marinated-tempeh/