Tempeh is a fermented soya bean paste and used as a meat substitute. Bite-sized tempeh pieces are tossed with a little oil and gain alot of flavour from marjoram, coriander, oregano, chives, and brewer's yeast. Baked until golden brown for a delicious snack or side dish. Potatoes also work well with this spice combination, if you prefer.
2 tablespoons sunflower seed oil
2 tablespoons brewers' yeast
1 tablespoon dried oregano
1 tablespoon dried chives
2 teaspoons chopped fresh marjoram
2 teaspoons ground coriander
1 teaspoon salt
250g tempeh, cut into 2cm squares
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In a bowl, stir together the oil, brewer's yeast, oregano, chives, marjoram, coriander and salt until well mixed. Add tempeh and toss to coat. (More oil may be needed to coat tempeh completely.) Spread tempeh in a single layer onto a lightly oiled baking tray.
Bake for 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool for 2 to 3 minutes. Serve warm, and enjoy!