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Ingredients
- 1 lb Tempeh
- 16 ounce Tomato sauce, Mcdougall
- 1/4 c. Onion, minced fine
- 1/4 c. Cider vinegar
- 1/4 c. Soy sauce, low sodium
- 1/2 tsp Curry pwdr
- 1/4 tsp Grnd ginger
Directions
- Preparation Time: 0:50 Tempeh is a compact patty made by fermenting cooked hulled soybeans with a beneficial mold which binds the beans together. Other legumes, such as peas and lentils, and also grains, such as rice, wheat, and barley - alone or possibly in various combinations - are sometimes added.
- Because it has a dense, solid consistency, it is often used to replace meat in various dishes and on sandwiches. Like tofu, it is high in fat and protein. You will find tempeh in the refrigerated or possibly frzn food sections of your natural food store. Refrigerated, it lasts a week, and frzn, it lasts indefinately. Freezing does not change its texture appreciably.
- Cut the tempeh into bite-sized pcs and set aside. Preheat the oven to 350 degrees. Combine the remaining ingredients in a small saucepan and simmer over low heat till the sauce thickens slightly, about 10 min.
- Spoon a thin layer of sauce on the bottom of a 2 - qt baking dish. Add in the tempeh pcs and cover with the remaining sauce. Bake for 20 to 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 105 | 40% |
| Total Fat 12.51g | 16% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1137mg | 47% |
| Potassium 901mg | 26% |
| Total Carbs 19.31g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.54g | 4% |
| Protein 23.49g | 38% |
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