Looking for a smoky, sweet meal staple? These Almond Butter Tempeh Triangles are a great complement to a basic meal prep or to serve with lots of side options for a buffet-style dinner. The marinade only uses 7 ingredients!
Easy Substitutions
You can make this recipe nut-free by subbing tahini for almond butter, or try it with peanut butter if you’re not allergic. For sweetener, you could replace maple syrup with a tablespoon less of agave or honey.
Time: 2 hours
Serves: 4
Ingredients:
- 1 8 ounce package of tempeh tempeh
- 2 tablespoons almond butter
- 2 tablespoons soy sauce
- 3 tablespoon maple syrup (or agave or other sweetener)
- 2.5 tablespoons lemon juice
- 1 teaspoon sesame paste
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon garlic
Directions:
- If you have time, use my Simmer, Marinate, Bake method to make your tempeh less bitter and ensure it absorbs the most flavor. If not, proceed to the next step.
- Create the marinade by adding remaining ingredients. You can adjust to your preferences: for example, to adjust heat with chili, saltiness with sesame paste. Note this recipe can be made nut-free if you substitute tahini for almond butter.
- Slice the tempeh in half length-wise, than make 5 rectangles for each side. You can leave them in this shape or cut diagonally to form triangles.
- Toss the tempeh pieces in marinade, then cover and refrigerate up to 24 hours.
- When ready to make, set the oven to 375° F.
- Place triangles on lined sheet pan. Bake for 15-20 minutes, turning over tray halfway through cooking.
thank you for the recipe