Lemon Grill Tempeh

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* Exported from MasterCook *

 

Lemon Grill Tempeh

 

Recipe By :Dana Jacobi

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 8 oz packages soy or mild-flavored tempeh

2 large lemons

2 garlic cloves -- minced

1 tablespoon tamari soy sauce

1 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/4 cup olive oil

 

Preheat the oven to 350F.

 

Halve each cake of tempeh crosswise. Arrange the pieces in a baking dish just

large enough to hold them in one layer.

 

To make the marnade, grate the zest from one of the lemons. Squeeze the juice

from both; there shoud be 1/2 cup. Combine the zest and juice in a small

nonreactive pot. Add 1/2 cup water. Mix in the garlic, tamari, onion powder,

pepper, salt, and oil. Bring the marinade to a boil over medium-high heat.

Pour the marinade over the tempeh. It should almost cover it.

 

Bake the tempeh, uncovered, for 15 minutes. Turn and bake for 15 minutes more.

 

Let the tempeh cool completely in the marinade. Remove the tempeh from the

marinade and serve. (The tempeh will keep for up to 5 days, tightly wrapped and

refrigerated. It will pick up even more flavor if it is refrigerated in the

marinade for up to 24 hours. The tempeh can also be frozen.)

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 132 Calories; 14g Fat (85.1% calories

from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

519mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2

1/2 Fat.

 

NOTES : The first tempeh I ever tasted was White Wave's Lemon Broil. The

interplay of its tart marinade and eaty texture were the perfect introduction to

this exotic soyfood. When White Wave decided to stop making Lemon Broil, they

published the recipe so its fans could continue enjoying this soy classic. This

is my version, designed to work for home cooks. Enjoy these burgerlike squares,

griilled or pan-seared and tucked into a bun and topped with all the fixings of

a hamburger. Or, cut these patties into strips and serve on top of a salad, in

place of bacon bits.

Nutr. Assoc. : 0 0 0 0 0 0 0 0