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The Ultimate Perfectly Marinated Tempeh with Cashew Butter and Peanut Butter

The Ultimate Perfectly Marinated Tempeh with Cashew Butter and Peanut Butter

In a baking dish (same dish to marinate and bake in = less dishes to wash 😉), whisk the following marinade ingredients together: 
Per 8 oz of tempeh I will add:
*3 TB of apple 🍎 cider vinegar with the mother or juice of 1 🍋 lime (use a reamer, you can thank me later 😉), or a combo of both
*2 TB of Braggs Liquid Aminos
*1 clove of minced garlic
*1 tsp of organic raw cashew butter
*1 tsp of organic creamy peanut butter
*heavy squirt of sriracha
*4 tsp organic maple syrup
*dash of nutritional yeast (great B12 source)
*dash of turmeric
*dash of ginger powder (or 1/2 tsp fresh minced ginger root)
Slice the tempeh into 10 slices or more. Keep them lined up and slice them twice to make 1 inch pieces (the more surface area exposed , the more flavorful your tempeh will be)
Cover and marinate in fridge for at least 7 hours or overnight ideally. Stir a few times to ensure even flavor permeation of all pieces 😋
Bake for 30 minutes , stirring midway through. 

Remove from oven, drizzle some balsamic vinegar on top and stir gently. Voila. You are set for the week!


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