Maple Peanut Tempeh (Vegan + GF)
I dunno about you, but tempeh is probably one of my favorite foods. Like ever.
My favorite way to make it is with maple syrup and peanut butter - and a few other things. It’s so simple, but the flavor?? Nothing compares. I’ve been making this for years, and it’s my favorite way to add flavor to tempeh. Tofu and other soy products are typically flavorless, which is honestly the best because you can then make it whatever you want. This tempeh is just great because it’s a little sweet, a little salty, and the peanut butter just goes in okay? It’s a really easy way to add something extra to your meals, and it lasts in the fridge for a few days, too. Add it to salads, pasta, or just straight up dip it in some ranch or hummus for a snack.
Ye, it’s that good.
Go, get your peanut butter and apron. It’s tempeh time.
Maple Peanut Tempeh
1 package tempeh
1 Tbsp creamy peanut butter
1 Tbsp maple syrup
1 Tbsp coconut aminos or soy sauce
1/4 tsp salt
Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside. Slice your tempeh into rectangles, cubes, triangles - whatever shape ya want. In a small bowl, add the remaining ingredients and mix em together. Add in your tempeh and mix around until the tempeh is fully coated in your sauce. Add the tempeh to the baking sheet, and pop into the oven for 15 minutes.