Baked Tempeh with Garlic Herb Quinoa
Roasted Maple-Glazed Tempeh on a Bed of Aromatic Garlic and Herb Infused Quinoa
Ingredients:
8 oz tempeh, cut into 1/2-inch thick slices
2 tablespoons tamari or soy sauce
1 tablespoon maple syrup
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 cup quinoa, rinsed thoroughly
2 cups vegetable broth
3 cloves garlic, minced
1 small onion, finely diced
1/4 cup fresh parsley, chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary, minced
1/4 cup nutritional yeast (optional)
1/4 cup toasted pine nuts
1 lemon, juiced and zested
Salt and pepper to taste
Fresh herbs for garnish
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a shallow dish, whisk together tamari, maple syrup, 1/2 tablespoon olive oil, smoked paprika, and cumin.
Place tempeh slices in the marinade, turning to coat both sides. Let marinate for at least 15 minutes.
Meanwhile, heat remaining olive oil in a medium saucepan over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
Add minced garlic and sauté for another 30 seconds until fragrant.
Add the rinsed quinoa to the pan and toast for 1-2 minutes, stirring frequently.
Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until liquid is absorbed.
While quinoa is cooking, place the marinated tempeh on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and edges are crispy.
Once quinoa is cooked, fluff with a fork and stir in fresh herbs, nutritional yeast, pine nuts, lemon juice, and zest. Season with salt and pepper to taste.
Serve the baked tempeh over a bed of the garlic herb quinoa. Garnish with additional fresh herbs if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 4 servings