This sesame-crusted baked tempeh is a protein-packed vegan dinner recipe. It also makes great ‘bento’ lunches, delicious to eat cold the following day. Use in sandwiches stacked with fresh salad greens, cucumber and vegan mayo.
Prep time: 35 minutes
Cooking time: 20 minutes
Serves 2
200g tempeh
2 tbsp sesame oil
2 tbsp shoyu sauce
2 tsp hot sauce like Sriracha (optional)
2 garlic cloves, minced, divided
1 tsp fresh grated ginger
Juice from one lemon
2-3 tbsp sesame seeds
Did you like this dish? Check out more tips for cooking with tempeh.
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