Main Meals
Maple Balsamic Tempeh Bites
By The KSW Team · February 6, 2018 · 2 min read
Tempeh is one of my favourite plant-based proteins. I love that one serving boasts 16 grams of protein and 5 grams of fibre! If you’re not familiar with tempeh, it’s made through a fermentation process that binds the soybeans into a cake form.
The combination of the balsamic and maple make for a tangy sweet flavour that is to die for. Tamari is a wheat-free soy sauce that gives the perfect punch of saltiness. I’m telling you… You will LOVE these Maple Balsamic Tempeh Bites.
Tempeh vs. Tofu
- Tempeh has twice as much protein than tofu.
- Tempeh is a good source of fibre, while tofu contains very little or none.
- Tempeh is a fermented food with natural probiotics, tofu, on the other hand, is not.
- Tempeh is a cultured food, making it much easier to digest than tofu.
- Tempeh has a firmer texture and nuttier flavour than tofu.
Clearly, tempeh is the big winner in the nutrition department. You can easily cut it into strips, cubes, or triangles to enjoy in a variety of ways. I love serving these Maple Balsamic Tempeh Bites up as an appetizer with my Rosemary Garlic Aioli or adding it as my main protein with some brown rice and veggies.
Ingredients
- 1 brick of organic tempeh cubed
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp tamari sauce wheat-free
- 2 tbsp maple syrup
- ½ tbsp dijon mustard
- 1 clove garlic minced
Instructions
- Add tempeh to a bowl and set aside.
- Mix remaining ingredients together and pour over the tempeh.
- Marinate for at least 1 hour but preferably overnight.
- Preheat oven to 375F.
- Line a baking sheet with parchment paper and arrange tempeh in a single layer.
- Bake for 20-30 minutes or until golden brown (make sure to give them a toss halfway through cooking).
Notes
