Oven Roasted Ginger Miso Tempeh

This recipe is loaded with protein and powerful probiotics from the fermented tempeh itself and the miso. The ginger is also a powerful anti-viral. Perfect for fighting of flus and toxins, or when you are trying to bring your body back into balance after taking antibiotics.

3 servings

1 ½ cups tempeh (a block)

2 tablespoons Miso paste

2 tablespoons ground ginger root

4 tablespoons soy sauce

3 tablespoons sesame oil

1 lime juiced

2 tablespoons diced chives

Preheat oven to 200 degrees celcius. Place tempeh onto a foil wrapped baking dish and add the miso, ginger root, soy sauce, ½ lime, and 2 tablespoons of sesame oil. Mix well and bake for twenty minutes. Take out of oven, turn oven to grill, and turn the tempeh. Bake another 10 minutes. Slice into cubes. Sprinkle with diced chives. Goes well with asian inspired green vegetables and a handful of sprouted buckwheat, millet, or quinoa.

Oven Roasted Miso Ginger Tempeh