Marinated Tempeh and Broccoli by Sylvia

My sister Sylvia is an inventive cook. She devised this colourful Meatless Monday vegetarian dish on a recent Sunday. 

Tempeh is made from soybeans, although various beans, whole grains, and flavorings are often added. The soybeans are cooked and fermented, then packed into a brick-like cake. 

Ingredients:

• cooked quinoa or rice, whichever you prefer as a base
• 1 pkg red pepper tempeh  (or any tempeh) cut in strips. 
• 2 - 3 tbsp soy sauce
• 1 tsp ginger/garlic/chili paste
• 1 tbsp honey
• 1 tsp sesame oil
• 1 large onion, thinly sliced
• 2 cups parboiled broccoli florets
• 1/2 cup toasted whole almonds, about 15  per serving, or more to taste
• salt and pepper to taste
• 1 tbsp Ginger Mango chutney, optional 

Methods:

Place the tempeh in a ceramic or glass baking dish. Marinate it at room temperature for 1/2 hour in a mixture of the soy sauce, spicy (ginger/garlic/chili) paste of your choice, honey, and sesame oil.

In the meantime, preheat your oven to 350 degrees F. Quickly parboil the broccoli in a pot of water. A minute should do it. Drain the florets then combine the onions and broccoli with a tablespoon of olive oil and season to taste with salt and pepper. Place the veggies on a sheet pan and bake them alongside the marinated tempeh in the oven for 15- 20 minutes.

Toast about 1/2 cup of whole almonds in a unoiled frying pan on top of the stove. 

Top your cooked quinoa or rice with the vegetables and tempeh. Sprinkle with almonds. Drizzle with chutney. This recipe serves 2.