SERVES 4PREP 10mCOOK 40m

Credit: Chad Sarno

16ounces

tempeh, sliced into long strips, about 10-12 for each block of tempeh

3tablespoons

low sodium tamari

1tablespoon

white miso

3tablespoons

maple syrup

2tablespoons

rice vinegar

1⁄2teaspoon

smoked paprika

1

parchment paper

  1. In a bowl, add everything other than tempeh and whisk well.

  2. Arrange the tempeh in a shallow dish. Pour the marinade over the tempeh and allow to marinate for 1 hour. The longer you keep the better it is for added flavor.

  3. Preheat oven to 325ºF/160ºC


  4. Lay each piece of marinated tempeh on the parchment paper and bake in the oven (20-25 minutes).

  5. Transfer the baked tempeh out of the oven, flip on to the other side and brush more marinade. Bake for a further 25 minutes.

  6. Remove from the oven and allow to cool. Once cooled store in an airtight container. Store the baked tempeh in remaining marinade for added flavor. When serving, warm in a saute pan.