Tempeh is a plant-based protein source that originated in Indonesia. It’s made from fermented soybeans that have been formed into a block, though store bought tempeh often includes additional beans and grains.  Though it’s known for its high protein content, it offers a host of different health benefits. For example, it’s loaded with vitamins and minerals like calcium, manganese, phosphorus, and iron!

Find it at any health food store or in the refrigerated section of most grocery stores.

– 1 (8-ounce) package tempeh – ¼ cup tamari – 2 tablespoon rice vinegar – 2 tablespoons maple syrup – 1 tablespoon extra-virgin olive oil – 1 teaspoon sriracha – Freshly ground black pepper

– Cut the tempeh into cubes, place in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. This helps it become tender and ready to soak up more flavor from the marinade. – In a small bowl, whisk together the tamari, vinegar, maple syrup, olive oil, sriracha, and several grinds of pepper. Place the tempeh in a shallow dish and pour the marinade on top to coat. Marinate for at least 30 minutes.

– Preheat the oven to 425°F and line a baking sheet with parchment paper. – Arrange the cubes onto the baking sheet, reserving the excess marinade. – Bake 10 minutes. Remove from the oven and brush more of the marinade onto the cubes. Bake 10 more minutes or until the cubes are charred around the edges. Enjoy on salads or grain bowls.

For grilled tempeh: Cut the tempeh into triangles and follow the marinating instructions above. Preheat a grill to medium.  Spray the grill and grill the tempeh 7-9 minutes on the first side. Remove from grill, dip it back into the marinade to coat, then return it to the grill and grill the second side for 4-5 minutes, or until deep char marks form.