Preparation Time: 10 minutes Cooking Time: 40 minutes
Servings: 4 Ingredients:
5 kaffir lime leaves
1 tbsp cumin powder
1 tbsp ginger powder
1 cup plain unsweetened yogurt
2 lb tempeh
Salt and ground black pepper to taste
1 tbsp olive oil
2 limes, juiced
In a large bowl, combine the kaffir lime leaves, cumin, ginger, and plain yogurt.
Add the tempeh, season with salt, and black pepper, and mix to coat well.
Cover the bowl with a plastic wrap and marinate in the refrigerator for 2 to 3 hours.
Preheat the oven to 350 F and grease a baking sheet with cooking spray.
Take out the tempeh and arrange on the baking sheet.
Drizzle with olive oil, lime juice, cover with aluminum foil, and slow- Cooking Time: in the oven for 1 to 1 ½ hours or until the tempeh cooks within.
Remove the aluminum foil, turn the broiler side of the oven on, and brown the top of the tempeh for 5 to 10 minutes.
Take out the tempeh and serve warm with red cabbage slaw. Nutrition:
Calories:285, Total Fat:25.6g, Saturated Fat:13.6g, Total Carbs:7g, Dietary Fiber:2g, Sugar:2g, Protein:11g, Sodium:772mg