Baked Mexican Tempeh Cakes

Baked Mexican Tempeh Cakes

Ingredients:
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
3 tablespoons water

Directions:
11⁄ teaspoons chili powder
2
1⁄ teaspoon oregano
2
1⁄ teaspoon cayenne pepper, or to taste
4
Tomato salsa or hot sauce
1. If your tempeh is thicker than 3⁄", slice it in half through the middle to create 2
4
thinner halves. Then slice each block of tempeh into 4 fillets. Simmer in water or
Vegetable Broth for 10 minutes, and drain well.
2. Whisk together the tomato paste, garlic, soy sauce, vinegar, water, chili powder,
oregano, and cayenne. Add tempeh, and allow to marinate for at least 1 hour or
overnight.
3. Preheat oven to 375°.
4. Transfer tempeh to a lightly greased baking sheet or casserole dish and baste with a
bit of the marinade.
5. Bake for 15–17 minutes. Turn tempeh pieces over and baste with a bit more
marinade. Bake another 15–17 minutes. Serve topped with tomato salsa or hot sauce.
Cajun Tempeh Po’boys
This hot and spicy recipe makes two very large sandwiches, so bring
your appetite or you can save some for later.
Serves 2
1 (13-ounce) package tempeh, cut into small, bite-size squares
1⁄ cup olive oil
2