Description
You will love this versatile and all-purpose marinade. It’s fresh and healthy and tastes fantastic on this tempeh tray bake recipe!
Ingredients
To make the marinade:
1/4 cup olive oil
1 small shallot
1 garlic glove
zest of one lemon (organic if you can find it)
juice of one lemon
You will also need:
8 ounces gluten-free tempeh – sliced
8–10 ounces broccoli florets
9–10 new potatoes, quartered
You will need a food processor or good blender or you will want to chop the shallot and garlic very very finely. We used a Cuisinart food processor
Instructions
1.) In a food processor or blender, add all the ingredients and process on high until the shallots and garlic are finely chopped. This takes about 2 minutes.
2.) Take a fork and gently poke holes in the tempeh on both sides. This allows the marinade to get into all of the tempeh. Pour about one-third of the marinade over it, making sure to coat both sides and place in the refrigerator for about 2 hours.
3.) Once the tempeh has marinated, preheat your oven to 425°.
4.) In a large bowl, pour the remaining amount of marinade on the potatoes and broccoli, toss so that each piece is coated. On a cookie sheet lined with parchment paper add just the potatoes, season with salt and pepper and roast for 15 minutes.
5.) After 15 minutes has passed pulled the pan out and carefully toss the potatoes around a bit and add the tofu and broccoli – season with salt and pepper. Roast everything for another 15 minutes. Remove the pan from the oven and plate your lunch or dinner and enjoy your fantastic and healthy dinner for two!
Notes
We roasted the potatoes first because they require a little more cooking time.
