Tempeh is a great alternative to tofu. Enjoy this recipe if you're looking to try something new. Who knows? Maybe it'll be your new weeknight staple!
4 oz tempeh
1 hour 15 minutes
Reduced sodium soy sauce
Sriracha (or other hot sauce)
Apple cider vinegar
Garlic powder (omit for Low FODMAP)
1 1/2 teaspoon
Stir everything together in a large bowl except for the tempeh. Whisk until combined, then add the tempeh cubes and allow to marinate at room temperature, covered with plastic, for at least 30 minutes (or overnight in the fridge!).
Preheat the oven to 450º and line a baking sheet with foil. Grease it lightly with baking spray.
Spread the marinated and drained tempeh out on the pan and place in the oven for 30 to 40 minutes, or until crispy. You can stir at the 20-minute mark and add some more of the marinade back to the pan to get it stickier.
Serving suggestions: Cauli rice (pictured with cauliflower rice + baby kale)