Tempeh Lemon Bake

Here's a simple recipe for tempeh that can be enjoyed year round — it's baked in a tangy lemon-soy marinade. Delicious served on wilted greens. Contributed by Meg Wolff from her book A Life in Balance,* © 2010, Down East Books. Photos by Hannah Kaminsky.

Serves: 6 to 8

• Two 8-ounce packages tempeh
• 1 large onion, quartered and thinly sliced
• Juice of two lemons (or other citrus combo, such as 1 lemon and 1 lime)
• 2 tablespoons olive oil
• 3 tablespoons reduced-soy sauce
• 2 garlic cloves, minced (optional)

Preheat oven to 400 degrees F.

Cut the tempeh into large cubes, strips, or triangles.

Combine all ingredients in a shallow container. Marinate for 3 hours.

Transfer to a parchment-lined 9- by 13-inch pan and bake for 30 to 40 minutes, basting occasionally.

Tip: Before marinating the tempeh, place it in a saucepan with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 10 minutes. This makes the tempeh softer and easier to marinate, though this step is entirely optional.

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