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A bowl coconut curry tempeh, served over rice, with a garnish of cilantro.

Oil-Free Coconut Curry Tempeh

Print Recipe
This Oil-Free Coconut Curry Tempeh is flavorful and seasoned to perfection, a delicious twist on curry flavors! Completely oil-free, gluten free, and plant-based.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Marinade Time 30 minutes
Total Time 1 hour 5 minutes
Servings 3
Calories 171
Author Elizabeth

Ingredients

  • 1 8 Ounce Block Tempeh cubed
  • 3 Tablespoons Liquid Aminos
  • 2 Tablespoons Coconut Milk from can
  • 1 Teaspoon Curry Powder
  • ⅛ Teaspoon Black Pepper
  • Cooked White Rice to serve

Instructions

  • Make the marinade. In a small bowl mix the liquid aminos, coconut milk, and spices until combined.
  • Place the tempeh in a glass container and cover with the marinade. Let marinade for at least 30 minutes, preferably several hours or overnight.
  • When you're ready to bake the tempeh, preheat the oven to 375°F. Line a baking sheet with aluminum foil. Arrange the marinated tempeh on the pan. Reserve any extra marinade to use as a sauce. Bake for 30 minutes, stirring halfway through. When the tempeh is crispy, remove it from the oven. Top with extra marinade sauce and serve over rice. Enjoy!

Nutrition

Calories: 171kcal | Carbohydrates: 8g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 9mg | Potassium: 349mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 89mg | Iron: 2mg