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BAKED TEMPEH or TOFU 
w/Gingery Satay Sauce
This delicious recipe serves 6 and has gluten and nut free options! You can use tofu, eggplant, Portobello mushrooms etc., as you wish.
FYI - Well seasoned and prepared this way, tempeh is an ever so good intro to this fermented plant protein. Pair this main course with your favorite ancient grain, and sautéed greens, or a zucchini, soba or black bean noodle salad and grilled veggies.

  • Main course entrée
  • ​Gluten-free option 
  • Serves: Approx. 6 - 8

PROTEIN INGREDIENTS:

2 x 250g packages organic Tempeh, available at Health food stores or
2 x 350g blocks firm organic tofu

DIRECTIONS
1.  If using tempeh, steam in broth or water 10 minutes, drain; cut into 2 in cubes or triangular cutlets. (The steaming is optional- you can skip steaming if desired however it mellows the fermented flavor if you are sensitive to this). No need to do so with tofu yet be sure to press all excess moisture out by wrapping in kitchen towels after slicing for best results. Set aside, prepare marinade.

MARINADE INGREDIENTS:
  • 2 tbsp tamari sauce, gluten free version or Coconut aminos for a soy free option
  • ½ - 1 tsp spicy Chili Sauce or dried chili peppers, to taste
  • 2 tbsp organic toasted sesame oil
  • 2 – 3 tbsp. fresh lime juice
  • 2 tsp garlic, chopped
DIRECTIONS:
  1. Combine tamari, chili sauce, sesame oil, lime juice, garlic, sugar cumin, coriander, turmeric and ginger in a bowl medium size bowl.  Add Tempeh/Tofu and toss to coat each cube .cutlet well. Let marinate for 1 hour at room temp or overnight in the fridge for best results. 
  2. Preheat oven to 350F when ready to bake.
  3. Arrange cubes or cutlets on a parchment covered baking sheet (can thread cubes on skewers id desired) and bake for 25 – 30 minutes. Baste with marinade 2/3 of the way through and serve as suggested below along with the satay sauce. Recipe below.

GINGERY SATAY SAUCE
  • 1/2 cup Natural organic SunButter, peanut butter or cashew butter
  • 2 tbsp fresh ginger – minced
  • 2 tsp garlic – minced
  • 3 tbsp. tamari (gluten free) or Coconut Secret Raw coconut aminos
  • Fresh or Dried Chili peppers or cayenne pepper, to taste
  • 2 tbsp fresh lemon or lime juice
  • 2 – 3 tbsp raw honey, to desired sweetness, (less if using sweetened SunButter)
  • 1/4-1/3 cup water or broth, as needed to create desired consistency. Start with less adding more if needed.
DIRECTIONS:
  1. Combine all the ingredients in a food processor, or powerful blender beginning with 1/4 cup. (A glass jar with a tight fitting lid will work as well, as long as you are ready to work to emulsify the sauce).
  2. Blend until smooth (scraping down the sides of processor). Taste and adjust seasonings and thickness if desired.
  3. Serve drizzled over the skewers or cutlets. (It is great as a dip or you can thin with additional coconut milk or water and use as a salad dressing or pour over your favorite noodles sautéed with your favorite veggies).

To assemble your meal:
  • Prepare a veggie stir-fry of seasonal veggies such as pan-grilled bell peppers, carrots, onions, broccoli, snow peas etc. and garlic, topped with sesame seeds or chopped sunflower seeds. Season to taste w/ sea salt.
  • If desired, quinoa or black rice cooked with a little turmeric goes really well with this.  Stir fresh cilantro into the quinoa or rice just before serving along side of the veggies and kebobs.

TERI'S TIPS:
  • Ginger is a great digestive aid and  helps to overcome nausea. This warming root has anti-bacterial and anti-inflammatory properties, and is know to provide aphrodisiac powers.
  • I love using essential oils in my creations yet would only sub some of the above listed ingredients with the suggested options, not all of them. Sometimes I use the regular seasoning then add two or 3 various oils to add more depth of flavor as well as ramp up the nutritional benefits. Being as healthy as I can be is always my aim. Below are suggested add-ins to the marinade if desired: