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Quick Coconut Tempeh
(9:55)Ready In
Prep Time
Cook Time
Talya Lutzker
2386 FollowersCooking Recipe
Servings: 2
Cook Time: 5 minutes
Prep Time: 10 minutes
Ready In: 15 minutes
Ingredients:
8oz Tempeh
2 & 1/2 Coconut Oil
Coconut Aminos
Water
Salt
Nutritional Yeast
Cumin
Herbes de Provence
Directions:
1. Preheat the oven to 350°F.
2. Slice the tempeh (use tempeh without barley to keep this recipe gluten-free) into 1/2-inch cubes. Melt the coconut oil in a large, shallow skillet over medium-high heat. Put the tempeh in the skillet. Drizzle with coconut aminos, water, salt, nutritional yeast, cumin and herbes de Provence.
5. Cover and cook for 10 to 15 minutes, or until all the liquid has evaporated. Stir a few times throughout the cooking time to prevent the tempeh from sticking to the pan. Transfer the tempeh to a baking dish in a single layer. Bake for 10 to 15 minutes, or until golden brown and slightly crispy on the outside.
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