Recipe by James John Deren

Tempeh Asada

Name: Tempeh Asada
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 - 3 servings
Ingredients: 8 oz Tempeh, sliced into ¼” thick pieces; ¼ C Water; 1 Beef Bouillon Cube, vegetarian (whole foods); 2 T Taco Seasoning (reference recipe); ½ C Beer; 3 t Lime Juice; 2 T Olive Oil

Inspired by wanting to stop buying expensive processed soy-and-whatnot “meats”. Great for homemade tortilla wraps with lots of fresh toppings.

Prep Time 20 mins

Cook Time 30 mins

Servings 2 - 3 servings

Category Main Dish

Ingredients

8 oz Tempeh, sliced into ¼” thick pieces
¼ C Water
1 Beef Bouillon Cube, vegetarian (whole foods)
2 T Taco Seasoning (reference recipe)
½ C Beer
3 t Lime Juice
2 T Olive Oil

Instructions

1 Line A Baking Dish With The: Line a baking dish with the tempeh, laying it flat and avoiding overlapping.
2 Boil The Bouillon In The Water: Boil the bouillon in the water, stirring until dissolved; remove from heat and add the beer, lime juice, taco seasoning, oil and pepper.
3 Pour Over The Tempeh, Adding More: Pour over the tempeh, adding more beer if the tempeh isn’t completely covered.
4 Bake At 375 Degrees, Or Until: Bake at 375 degrees, or until liquid is gone and the tempeh is browning, but still tender.

Pro Tips & Delicious Variations

The tempeh should be packed tightly, don’t worry about a few pieces that won’t cooperate.
Which beer? Any! You know someone will drink the rest.
This can be made up to a day in advance; refrigerate to marinate and bring to room temperature before baking.