I realize that not everyone has Tempeh or Miso paste hanging out in their fridge, especially if you’re not a vegan, However! Tempeh is Tofu’s classier, tastier cousin -made from soybeans- and I highly suggest trying it out.
It is a great source of protein and has a lovely, hearty texture.
My Recipe is specifically for the Miso Tempeh
The rest of the dish is from RabbitandWolves.com
Creamy Miso Pasta with Caramelized Mushrooms – I strongly recommend it!
I added the Tempeh for a protein boost!
2 blocks tempeh, cubed in 1 inch pieces
3 tbsp soy sauce
1 tbsp siracha or Asian style hot sauce
1 tbsp brown sugar
2 cloves garlic, sliced
Preheat Oven to 400 degrees
1. In a medium saucepan, add about 2 inches of hot water and bring to a boil.
Cover and boil for about 10 minutes.
2. In a medium sized bowl, add remaining ingredients and whisk together. Set aside.
3. Drain tempeh then add to marinade. Allow to marinate for 15-20 minutes
4. On a baking sheet, spread tempeh evenly, make sure pieces are not touching.
Bake in oven for 10 minutes, flip and bake another 10 minutes.
Add to your pasta or vegetables and enjoy!