Easy Baked Tempeh

SUBMITTED BY: Wyntir PHOTO BY: Janisa

"This has to be one of the easiest recipes I have since the spices work with so many different ingredients. Potatoes also work well with this spice combination. Feel free to add or lessen the amount of spices to your personal taste! Enjoy!"

PREP TIME	15 Min
COOK TIME	25 Min
READY IN	43 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons sunflower seed oil
2 tablespoons brewers' yeast
1 tablespoon dried oregano
1 tablespoon dried chives
2 teaspoons chopped fresh marjoram
2 teaspoons ground coriander
1 teaspoon salt
1 (8 ounce) package tempeh, cut into 1/2 inch squares

READ REVIEWS (4)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a bowl, stir together the oil, brewer's yeast, oregano, chives, marjoram, coriander, and salt until well mixed. Add cubed tempeh, and toss to coat. (More oil may be needed to coat tempeh completely.) Spread tempeh in a single layer onto a lightly oiled cookie sheet.
Bake in the preheated oven for 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool for 2 to 3 minutes. Serve warm, and enjoy!

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 25, 2005 by KIMWILLIAMSG

This was, as the name suggests, very easy to make, and very tasty too! I didn't have all the spices on hand and made some substitutions, but I think many combinations would work well, and one could play with the ingredients to make an italian version, mexican version, etc. Most tempeh recipes are based on very strong sauces, so it's nice to find one that doesn't try to disguise the main ingredient.

11 users found this review helpful

Reviewed on Mar. 25, 2008 by LinseyBee

So good! I actually didn't have dried chives or coriander but it was excellent anyway. My 16 month-old is gobbling it up like candy. WIll definitely add this to my permanent collection. Thanks for a great new way to cook tempeh!

0 users found this review helpful