Guest Recipe: Tori's Rosemary Garlic Tempeh
Follow Tori on Instagram for more tasty and plant-based creations: @thefruitfullife
Make with one 8oz package, "Trekker" tempeh (or other variety of your choice)
Marinade:
- 1/2 cup extra virgin olive oil
- 1/2 cup tamari (or sub coconut aminos for soy-free)
- 1/4 cup honey
- 1-2 sprigs fresh rosemary or dried rosemary to taste
- 2 cloves garlic, crushed
- Black pepper, to taste
Preparation:
Combine all ingredients for marinade and whisk very well.
Slice tempeh into strips and place in a single flat layer in a shallow dish.
Pour marinade over tempeh slices and cover. Let sit for up to 1 hr in refrigerator.
When ready to cook the tempeh, heat a large skillet on MED-HIGH heat. Note: No need to add extra olive oil to the pan.
Using tongs, individually place tempeh strips into hot skillet. Sear tempeh until all sides are browned.
When done, let tempeh sit on paper towel-covered plate to absorb excess oil.
Garnish with additional fresh rosemary if desired.