Goldie’s Maple-lemon Tempeh

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  • 1/4 cup tamari
  • 3 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 cloves garlic, pressed
  • 1 teaspoon nutritional yeast powder (optional)
  • 1/2 cup water
  • 2 (8-ounce) packages tempeh
  • 1/4 cup oil for sautéing (coconut or high oleic safflower)


In a shallow bowl, stir together tamari, maple syrup, lemon juice, garlic and nutritional yeast.

Use a fork to pierce tempeh front and back several times, then cut into 1/4-inch strips. Place in marinade, and marinate for at least 30 minutes.

Heat oil in a heavy skillet over medium heat and add tempeh, reserving leftover marinade. Brown tempeh on each side for 10 minutes. Pour remaining marinade over tempeh, and as it sizzles, quickly turn tempeh once or twice.

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