Miso Marinated Tempeh

Serves 2

200 grams tempeh
1 tbsp vegetable stock
¼ cup (60 ml) liquid aminos (or gluten-free tamari)
2 teaspoons white soy miso (or chickpea miso)
1 teaspoon dried sage
1 teaspoon dried thyme
Salt and black pepper to taste

Cut tempeh into 1cm cubes
Combine all marinade ingredients and coat tempeh, leave overnight if possible

Airfry 15 mins 180

Share this
Share on Google+Pin on PinterestShare on FacebookEmail this to someoneTweet about this on TwitterShare on Tumblr

Leave a Reply

“The passion that Emily has for a Paleo lifestyle shines through in all she does. These recipes are quick, tasty, and will save you time in the kitchen. Enjoy!"

— Meghann Birks (Owner, Paleo Café, Mornington Peninsula Victoria)

“If you have a Thermomix or you’re thinking of getting one and you’re Paleo, you need this book”

— Steve Hayter, That Paleo Show