This recipe is straight from McKel Hill, MS, RDN, LDN, Dietitian and Founder of Nutrition Stripped, and it’s part of our “Back to the Table” SB Challenge, where we feature seven recipes each Sunday, for three weeks, and challenge our readers to gather around a home-cooked meal each night! At Nutrition Stripped, McKel encourages meal planning as a simple way to take the guesswork out of healthy eating, so much that she created the Guide to Master Meal Planning. By setting aside a “batch cooking day,” you can make enough food to include in meals throughout the entire week, which comes in handy when life gets in the way. These recipes are geared toward meal prep in their versatility; you can make them ahead of time, then just add your toppings, dressings and fresh components when it’s time to enjoy. Bonus: they all keep well in air-tight glass containers.
This recipe by McKel is one that is versatile and simple – perfect to have on hand throughout the week! She says, “I enjoy it in a bowl alongside veggies and over a bed of greens like in the photo, but you could easily serve it with your favorite cooked veggies (or whatever is in the fridge!) and cooked quinoa or brown rice for a heartier meal.”
She adds, “This recipe is incredibly simple – you simply combine all the ingredients, marinate for a bit, then pop it in the oven with your favorite veggies.”
In case you’re wondering about the benefits of tempeh (we were!), McKel says, “Tempeh has a good amount of protein, fiber, beneficial bacteria (a.k.a. probiotics) from the fermentation process, healthy fats, and it is rich in minerals manganese, magnesium, iron, phosphorus, calcium, potassium and copper. All of these mentioned components that are present in tempeh make it great for digestive health (especially the fiber and probiotics). Tempeh is an excellent source of plant-based protein with a whopping 31 grams of protein in 1 cup.”
If you make this dish, please tag McKel on Instagram at @nutritionstripped, StyleBlueprint at @styleblueprint and use the hashtags #sbchallenge #mySBplate. We want to cheer you on! And, you can see the original recipe on Nutrition Stripped right here.
- 1, 15-ounce tempeh block, cut into bite-sized pieces
- Juice of 2 lemons
- Juice of 1 orange
- 2 tablespoons Nama Shoyu (or soy sauce)
- 4 tablespoons olive oil
- 1/2 inch peeled ginger root, minced
- ½ teaspoon sea salt, adjust to taste
- Freshly ground pepper
- Red pepper flakes, to taste
- Optional: Veggies of choice such as zucchini, red bell pepper, onions
- Optional: Greens, quinoa, or brown rice to serve with
- Combine all ingredients except greens and grains in a baking dish, and marinate overnight or at least 2 hours.
- When ready to cook, preheat oven to 400 degrees F then bake for 30 minutes, stirring occasionally to prevent sticking. Serve over greens or with cooked quinoa or brown rice.
- Can be kept in the refrigerator in an airtight glass container for up to one week. Reheat later over the skillet, in the oven, or microwave.
For more Nutrition Stripped recipes that are part of this challenge, see the recipes below in “More Articles You’ll Love.”