Updated: Dec 4, 2018
Makes enough for one block of Tempeh (250grams)
1 tsp Nutritional Yeast
1/2 tsp Onion Powder
2 tsp Brown Sugar
1 tsp Nutmeg, lightly packed & freshly grated
1/4 tsp Allspice
1/2 tsp Thyme, ground
1/2 tsp Pink Salt
1/2 tsp White Pepper, powder
1 tsp Garlic, fresh, minced
1 tsp Lemon Zest, fresh grated, loosely packed
1/2 tsp Liquid Smoke
2 tsp Water
1 Tbsp Olive Oil
1. Mix all the dry spices together in a bowl which will also fit your tempeh.
2. Now grate the lemon over the bowl. This is an important step... When you grate citrus you want to do it directly over your food. As soon as you puncture the rind of citrus fruits, they release natural oils that exist within the cell membranes. These are packed full of flavour! Grating directly over your food will heighten the taste of your dish by adding those flavourful oils.
3. Stir the lemon rind into the dry ingredients then add the wet.
*Recommended shapes for this marinade: Large cubes, battonettes, fry cut, whole tempeh slab, butterflied tempeh.
*Marinate tempeh for a minimum of 10 mins up to 12 hours.
In a skillet:
- Heat 1 tsp oil (coconut, olive oil, grapeseed oil) over medium high heat
-Add tempeh in single layer.
-Flip or toss to brown on all sides.
Cooking time: Approximately 5 mins.
*Deglaze pan with a small splash of water if bits are stuck to the bottom!
In an oven:
-Heat oven to 400F.
-Single layer tempeh in a glass casserole dish or a greased sheet pan.
Cooking time: Approximately 15 mins, flipping half way.
*Add sliced onions and sauerkraut and finish with fresh dill!
On the grill:
-Heat grill to medium heat and grease lightly.
-Once hot, add tempeh.
-Flip half way to brown all sides.
Cooking time: Approximately 4-5 minutes per side or until browned.
*Brush with any remaining marinade once flipped!