I usually shrink my photos here to save your fingers some scrolling, but the sun was really nice today, so giant image it is.  The marinade is sweet and less intense than my smoky lime tempeh recipe.  I like this one better.  And it’s thirteen-year-old-bro-approved, too! Pictured with my cheezy coconut polenta, roasted tomatoes and basil from my mom’s garden (so in luv), and Zesty Z Za’atar spread, for a nice Mediterranean accent~


1 8-ounce pack of tempeh (I used the Three Grain kind from Lightlife)


2 1/2 Tablespoons coconut cream

1/4 cup coconut water (I had a can in the fridge over night, scooped out the cream first then measured the water)

3 Tablespoons lemon juice

2 Tablespoons coconut aminos (or low sodium soy sauce)

1 Tablespoon maple syrup

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

1/2 teaspoon smoked paprika


I used the same method as my smoky lime tempeh recipe, here it is again: IMG_0642.jpeg

  1. Preheat the oven to 425 F and line a sheet tray with parchment
  2. Add all marinade ingredients to a small bowl and whisk.  Bring it to a simmer on a skillet while thinly slicing the tempeh
  3. Once simmering, add the tempeh carefully, coating evenly in the marinade, and cover the pan
  4. Let your tempeh absorb the goodness and turn the heat off/ back to low as needed to speed up the process.  Once most of the marinade is absorbed/thickened, it is ready to go in the oven
  5.   Transfer tempeh to baking sheet and bake for 8 minutes, keeping an eye (the amount of time depends on the thickness of your cuts), then turn the tray around and bake for another 6-8 minutes.  Remove from the oven and enjoy as ya like! IMG_0662.JPG

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