Recipe: Lemon Broiled Tempeh

This is one of my favorite tempeh recipes. I created it several years ago, and enjoy it at least a couple of times a month. Toasted sesame oil adds a rich, nutty flavor; coconut oil is equally good and adds an Indonesian flavor to the dish. I like to serve this over steamed brown basmati rice. Serves 4.

Tempeh on Cutting Board Isolated in White

Ingredients:

1 12-ounce package tempeh
2 freshly squeezed lemons
2 tbsp. toasted sesame seed oil (or melted coconut oil)
2 tbsp. untoasted sesame seed oil
3 medium zucchini, sliced
2 cups shitake mushrooms, sliced
1 red pepper, cut into bite-sized pieces
1 large sliced onion
2 tbsp. tamari
Dash of ground pepper (black and/or crushed red pepper for some extra spice)

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