Pan Roasted Tempeh with Vegetables

When I first posted about Tempeh back in October I was still fairly new to me. (In fact, I think taco salad is the only thing I had attempted to make.) I have broadened my repertoire to include several other recipes such as the one below. (However taco salad is still one of the best!)

Tempeh is a low fat meat alternative that can be substituted for chicken or fish in many recipes. When cooked it is a mixture of soft and crunchy - almost like eating macadamia crusted halibut. Dave the meat-eater approves of this one so don't be afraid to prepare for your boyfriend or husband. And at 390 calories per serving you can both feel good about it.

Ingredients

 

1/4 cup extra virgin olive oil
1/4 cup vegetable broth or water
1/8 cup lemon juice 

1/2 teaspoon lemon zest

1 teaspoon salt

2 cloves garlic, chopped
1/8 cup chopped parsley
1/8 chopped basil
1 tempeh patty (Trader Joes) cut in half

1 small zucchini, sliced into 1/4-inch rounds
1/2 cup grape tomatoes, halved

Directions

Preheat oven to 350°F.

Prepare the marinade in a small bowl by mixing together the oil, broth, lemon juice, zest, salt, garlic, parsley, and basil; whisk and set aside.

Arrange the tempeh in a 9-inch glass baking dish. Layer the zucchini on top of the tempeh and scatter the tomatoes on top. Pour the marinade over the tempeh and vegetables and cover the dish tightly with aluminum foil.

Bake for 35 to 40 minutes, then remove the foil and bake for 5 to 10 more minutes, until marinade is absorbed and tempeh is browned. Serve immediately.