Orange & turmeric baked tempeh with broccolini

30 min
- Preparation 10 min
- Resting 5 min
- Cooking 15 min

Ingredients

2 People

For the tempeh:
200 g Tempeh
1 tsp. Salt
1 tsp. Chili flakes
3 tbsp. Olive oil
1 Garlic
1 Orange
1 tsp. Grated turmeric
For the broccolini:
400 g Broccolini
1 tsp. Grated turmeric
2 Crushed garlic cloves
2 tbsp. Olive oil
For serving:
grains Sunflower

Preparation

Step 1

For the tempeh: Dice the tempeh. In a container add the tempeh along with the grated turmeric and grated garlic. Press the orange and marinate the tempeh for 10 min. Preheat the oven at 180°C and place the marinated tempeh pieces on a baking tray in the preheated oven for 15 min.

g Tempeh

tsp. Salt

tsp. Chili flakes

tbsp. Olive oil

Garlic

Orange

tsp. Grated turmeric

Step 2

For the brocolini: Wash the brocollini and put them in a Sous vide bag. Add the turmeric and garlic with the olive oil, vacuum seal the bag and bring the water to 85°C. Cook for 15 min.

For the broccolini:

g Broccolini

tsp. Grated turmeric

Crushed garlic cloves

tbsp. Olive oil

Step 3

For the serving: Place the tempeh on a plate and add the broccolini. Springle some sunflower seeds on top.