Prep this ahead for meals throughout the week: in the morning with biscuits, on sandwiches with garlicky mayo (I’ll write a recipe soon), in warm “macro” bowls, in the bath! Jk.  Maybe.  You put the lime in the tempeh and eat it all up.  That’s basically it:


1 8 oz package of tempeh


2 T coconut aminos

1/4 cup lime juice (2 limes)

1 T maple syrup

2 T coconut water (I had a can of coconut milk in the fridge already, scooped out the solid part for another recipe and used the water to help it caramelize)

1 1/2 tsp Worcestershire sauce (I use Lord Sandy’s vegetarian)

4 small garlic cloves, minced

2 1/2  tsp smoked paprika

1/2 tsp oregano

1/2 tsp cumin


  1. Preheat the oven to 425 F and line a sheet tray with parchment
  2. Add all marinade ingredients to a skillet, stir and bring to a simmer while you thinly slice your package of tempeh, then turn off the heat.  Carefully add the tempeh, coating evenly in the marinade, and cover the pan.
  3. Let your tempeh soak in the smoky, tangy goodness, and turn the heat back onto the lowest setting if it needs to speed up.  Keep an eye on it to make sure it doesn’t burn. Once most of the marinade is absorbed/ thickened, it is ready to go in the oven
  4.  Transfer tempeh to the baking sheet and bake for 8 minutes, again staying close by to make sure it doesn’t burn (the amount of time depends on the thickness of your cuts), then turn the tray around (evens it out) and bake for another 8 minutes.  Remove from the oven and let cool/ let drool (you)


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