I’m a mustard addict. Horder. Whatever you wanna call it- that’s what I am. I put that ish on everything, sometimes to a concerning degree. IT’S JUST SO GOOD. So when I thought of adding dijon mustard to tempeh, I basically died.
Tempeh is my favorite source of vegan protein. I’m not vegan, but I do enjoy eating plant based foods, like tempeh. It defiantly has to be cooked the correct way, and my preferred way is baking it. Baking it is easy and requires minimal dishes. Especially during the summer, when turning on the stove is NOT an option.
Balsamic vinegar is a popular addition for flavor, and I’m very glad I added it to this recipe. It packs a ton of flavor with only a tiny amount. It’s because of this that this recipe is my go to tempeh combo. I’ve eaten it for five nights this week, and don’t plan on stopping.
INGREDIENTS (Serves 3-4):
1 tbsp dijon mustard
1 tbsp balsamic vinegar
Pre-heat your oven to 400 F on bake. Dice up your tempeh cube into bit size pieces and combine with the mustard and vinegar. Let that mixture sit while your oven is pre-heating. Once your oven is ready, place mixture on an oven safe baking pan, and spread the cubes around. Stick your tray in the oven for ten minutes, then on broil for two minutes. Once done, remove from the oven and let cool for a few minutes. Enjoy! I usually bake a giant batch and then eat it throughout the week.
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