Today’s recipe is from one of my favorite healthy recipe blogs, Eating Bird Food (Obviously bird food and rabbit food is where it’s at!). I had been dying to try Brittany’s Maple Lemon Tempeh Cubes recipe since I first saw it last week and finally got around to making it today! I love Brittany’s blog because she has some amazing flavor combinations and great healthy recipe ideas. I love her approach of healthy eating and I think you will too!
I made these tempeh cubes to eat on top of a salad but ended up having a serving straight from the oven with a fork! They have just the right amount of crispiness and tons of flavor.
If you’ve never had tempeh before, you have to try it!
Tempeh is one of my favorite plant based vegan proteins. It’s similar to tofu because it is made from soybeans, but it’s taste and texture are completely different. Tempeh is much more textured and firm since the soybeans are cooked and slightly fermented, and has a mild nutty flavor. It’s low in fat and high in protein and calcium, making it a great addition for stir-frys and salads.
Maple Lemon Tempeh
Adapted from Eating Bird Food
1 package tempeh (I recommend LightLife’s Three Grain)
1 Tbsp olive oil
3 Tablespoons lemon juice
2 teaspoons maple syrup
2 teaspoons water
¼ teaspoon dried basil
¼ teaspoon powdered garlic
fresh ground black pepper, to taste
Heat oven to 400°. Chop tempeh into bite size cubes. Heat olive oil in a non-stick skillet on medium-high heat. Once melted and hot, add tempeh and cook for 2-4 minutes until the tempeh turns a golden brown color. While the tempeh is browning, mix together the lemon juice, maple syrup, water, basil, garlic, and black pepper. Pour mixture over tempeh and stir around to coat the tempeh. Sauté for 2-3 minutes. The tempeh should be nice and brown on both sides. Transfer the tempeh cubes to a baking sheet and bake for 15-20 minutes in the oven until crispy. Remove from the oven, plate and serve.
The Rabbit Food Pyramid Breakdown
Whole Grain: none
Plant Based Fat: olive oil
Free Extras: lemon juice, basil, garlic, pepper
To make a complete Rabbit Food Pyramid approved meal with your Maple Lemon Tempeh, here are some ideas!
Meal Idea 1: Combine with 2 cups of veggies (carrots, snow peas, broccoli, cauliflower, and peppers) and serve with 1/2 cup of brown rice.
Meal Idea 2: Combine with 2 cups of chopped kale and wrap into a whole grain tortilla or wrap.
Meal Idea 2: Serve on top of 2 cups of spinach and 1/2 cup of cooked quinoa!.
Jojo @ RunFastEatLotsMarch 3, 2014 at 3:49 pm (9 years ago)
These would be good on top of a salad!
SiobhanMarch 4, 2014 at 9:10 am (9 years ago)
I don’t know if you realized, but in your recipe you call for olive oil, but in the directions you say heat the coconut oil. Obviously not a big deal at all, but it might confuse some people who can’t find how much coconut oil to use 😛
CatherineMarch 4, 2014 at 9:21 am (9 years ago)
Oops, thank you for that! Brittany’s original recipe uses coconut oil so I need to switch that in my adapted instructions! xo
Alicia CooperMarch 4, 2014 at 9:47 am (9 years ago)
Oh man this is super yummy looking! I have been wanting to try tempeh for a long time but I never knew how to prepare it!
I will be making this and will let you know of the yumminess that comes from it! <3
BTW Love Eating Bird Food, local bloggers for the win! <333
JuanaMarch 6, 2014 at 9:43 am (9 years ago)
I tried tempeh once, I wasn’t sure what to do so I ended up marinating for too long and it became salty. I’ll probably give it another shot with this recipe.
MacKenzieMarch 7, 2014 at 3:33 pm (9 years ago)
Just made this for dinner tonight…it was fantastic! I love citrus, so the sauce on the tempeh tastes delicious. Thanks for another great recipe!
SarahMarch 16, 2014 at 7:33 pm (9 years ago)
This looks so yummy! I’ve read before that you’re supposed to boil tempeh before cooking it to make it safe to eat. Is this true?