Baked tempeh is an eggs-free, nuts-free and lactose-free delicious dinner option for Asian or Japanese salads. It's made with tempeh, tomato sauce and soy sauce to make a tasty bean dish.
Special diets: Vegetarian | eggs-free | nuts-free | lactose-free |
️Allergens: not vegan | soy | gluten |
⏱ 69 mins – easy
🍽 3 servings – 205 kcal per serving
|
Serving 205g |
Fat 7g |
Sat. fat 2g |
Sodium 1413mg |
|
Carbs 15g |
Fibers 7g |
Sugars 6g |
Proteins 17g |
INGREDIENTS
- 8 oz tempeh
- 8 oz tomato sauce
- 1 tbsp olive oil
- a quarter cup onions
- a quarter cup cider vinegar
- a quarter cup soy sauce
- a quarter tsp curry powder
- half tsp ground ginger
TOOLS
- 1 knife
- 1 skillet pan
- 1 oven
- 1 baking dish
- 1 wooden spoon
STEPS
Peel and chop onions, then cut tempeh into squares.
Heat a skillet pan and drizzle olive oil over it. Add onions and stir with a wooden spoon. Cook for 7 minutes. Next, add tomato sauce, cider vinegar, soy sauce, curry powder, and ground ginger to the pan. Cook for 15 minutes, then turn off the heat. Add tempeh and give it a final stir to get a tempeh mixture.
Transfer the tempeh mixture to a baking dish.
Preheat the oven to 350°F for 12-15 minutes.
Put the baking dish in the oven and bake for 30 minutes.
Turn off the heat and take the baking dish out of the oven.
It’s ready to be served !
