Baked Tempeh with Dill and Lemon

Ingredients

• Tempeh 1 x 200g block
• Olive oil 3 tbsp
• Lemon 1
• Fresh dill 2 tbsp, finely chopped, plus extra for garnish
• Garlic 2 cloves, minced
• Red onion 1/2, thinly sliced
• Cherry tomatoes 150g, halved
• Kalamata olives 50g, pitted and halved
• Dried oregano 1 tsp
• Salt 1/2 tsp
• Black pepper 1/4 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Cut the tempeh into 1.5cm cubes or triangles.
3. In a bowl, whisk together 2 tbsp of the olive oil, the juice of half the lemon, the chopped fresh dill, minced garlic, dried oregano, salt, and pepper.
4. Add the tempeh cubes to the bowl and toss gently to coat evenly. Let it marinate for at least 10 minutes.
5. On a large baking tray, spread out the marinated tempeh, red onion slices, halved cherry tomatoes, and halved olives.
6. Drizzle the remaining 1 tbsp of olive oil over the ingredients on the tray.
7. Bake for 25-30 minutes, or until the tempeh is golden brown and slightly crispy, and the tomatoes are softened.
8. Squeeze the remaining half lemon over the baked mixture just before serving. Garnish with extra fresh dill.