Baked Citrus Tempeh

A citrusy savory tempeh dish served alongside cooked veggies and greens or grains.

1, 15-ounce tempeh block, cut into bite-sized pieces
Juice of 2 lemons
Juice of 1 orange
2 tablespoons Nama Shoyu (or soy sauce)
4 tablespoons olive oil
1⁄2 inch peeled ginger root, minced
1⁄2 teaspoon sea salt, adjust to taste
Freshly ground pepper
Red pepper flakes, to taste
Optional: Veggies of choice such as zucchini, red bell pepper, onions
Optional: Greens, quinoa, or brown rice to serve with

View the full recipe at Nutrition Stripped →