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

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