This makes great croutons for a raw kale salad or a leafy lettuce salad. The salads are delicious mixed with an oil free dressing.
- 8-ounce package of tempeh
- ¼ cup tamari, (very high salt content, can substitute with coconut aminos)
- ¼ cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon garlic powder (optional)
Mix all ingredients except the tempeh in a 9 x 13 baking dish. Stir until well combined.
Cut tempeh into ¼ inch strips and place in liquid marinade above. Use a spoon and spoon marinade over tempeh. After the tempeh sits in marinade for 1 hour. Spoon marinade over tempeh again. Keep covering tempeh with marinade or let tempeh rest in refrigerator overnight.
In the morning, turn over tempeh in the marinade and cover pieces again with the marinade.
In an air fryer at 380 degrees F. fry the tempeh for 10 minutes. Turn pieces over and fry for 10 minutes more.
If baking in the oven, preheat to 350 degrees F. and bake for 15 minutes and then turn and bake an additional 15 minutes.
If frying in a fry pan, add 1 teaspoon avocado oil to pan, then add tempeh and remaining marinade. Cook on one side until brown, then turn and fry until the second side is brown.