Cornmeal Tempeh Steaks with Vegetables
ready in 1 hr 28 min.
- ½ cup gluten-free tamari
- ½ cup water
- 3 tablespoons Maple syrup
- 1 tablespoon minced garlic cloves
- 3 slices fresh ginger
- 2 packaged Tempeh (cut into thirds)
- ½ cup Cornmeal
- 1 teaspoon crushed Red pepper flakes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground Cumin
- kosher salt (to taste)
- ½ cup olive oil
Preheat the oven to 350° F/175° C. In a small bowl, whisk the tamari, water, maple syrup, garlic and ginger.
Coat tempeh with the marinade and place in a baking dish. Pour any remaining marinade over tempeh. Cover and bake for about 1 hour. Remove from oven and set aside. Drain and cut the tempeh into halves or triangles or slices.
In a large shallow bowl, mix together the cornmeal, red pepper flakes, thyme, oregano, cumin and salt. Dip the tempeh pieces to coat with the cornmeal mixture.
In a large skillet, heat the oil over medium-high heat and until very hot. Cook the coated tempeh until golden, about one minute per side.
Remove the tempeh from heat and serve immediately along with sauteed vegetables.