Delicious Maple-Grilled Tempeh Recipe
Tempeh is fermented soy and an excellent plant based protein and a source of phytoestrogens. Phytoestrogens are plant-based estrogens that are 100 to 1000 times weaker than the estrogen that your body produces.
Phytoestrogens are also known to be estrogen modulators meaning that if you have too little estrogen in your body, such as in menopause, these phytoestrogens will weakly stimulate the receptors. But if you have too much estrogen then the phytoestrogen will work to block the receptor.
Remember to always buy non-GMO, organic tempeh.
This recipe is from the fabulous 101 Cookbooks, where I get some of my favorite recipes!
- 8 ounces tempeh
- 3 tablespoons soy sauce (I prefer wheat free Tamari or Braggs)
- 3 tablespoons maple syrup
- 1 teaspoon rice vinegar
- 2 cloves garlic, peeled, crushed and chopped
- 1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)
- optional: 1 -2 portobello mushrooms
- 2 1/2 cups cooked quinoa or brown rice
- a handful of blanched green beans, broccoli and peppers
Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally – 8 triangles total.
Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.
Place the pieces of tempeh flat in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally.