I usually flavor my tempeh with Teriyaki sauce, but this time I wanted to try something different.
I marinated tempeh cubes overnight.
This is how it looked when cooked the next day.
It turned out to be DELICIOUS!!
It’s funny that I say this, but it was so much better than I had hoped for (lol).
I know some people would name this “vegan lemon herb chicken”, but I’m sticking with my decision to honor tempeh as what it is and not treating it as a fake meat.
Actually, this is better than chicken, in my opinion!
I made this beautiful bowl with my lemon herb tempeh along with rice and vegetables.
Doesn’t it look great?
Super flavorful, and I liked its texture too.
For this particular tempeh dish, I like to use the Lightlife brand (Original).
I’ve just recently started trying out different brands, and I realized that not all the tempeh are the same.
I didn’t measure the ingredients, but I’ll list the ingredients here for my own note.
Lemon Herb Tempeh
-Lightlife Original tempeh cut into small cubes
-1st marinade: olive oil, nutritional yeast, sugar, salt and pepper, Italian seasoning, a bay leaf
-2nd marinade: olive oil, white vinegar, lemon juice, lemon zest, Italian seasoning, sugar, salt and pepper (if needed)
Marinate tempeh overnight. Cook on a frying pan until browned. Pour the 2nd marinade over the cooked tempeh and coat it well.
