Baked Tempeh with Oregano and Lemon

Ingredients

• Tempeh 1 x 200g block
• Olive oil 2 tbsp, plus extra for drizzling
• Lemon 1, zested and juiced
• Garlic 2 cloves, minced
• Dried oregano 1 tsp
• Sea salt 1/2 tsp
• Black pepper 1/4 tsp
• Cherry tomatoes 200g, halved
• Red onion 1/2, thinly sliced
• Fresh parsley 2 tbsp, chopped (for garnish)

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Cut the tempeh block into 1.5cm thick slices or cubes.
3. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
4. Place the tempeh pieces in a shallow dish and pour the marinade over them. Gently toss to coat. Let marinate for at least 10 minutes (or longer in the fridge if time allows).
5. Arrange the halved cherry tomatoes and sliced red onion in a single layer in a medium ovenproof baking dish.
6. Place the marinated tempeh pieces on top of the vegetables in the baking dish.
7. Drizzle any remaining marinade over the tempeh and vegetables. Add an extra small drizzle of olive oil if desired.
8. Bake for 25-30 minutes, or until the tempeh is golden brown and slightly crisp, and the tomatoes are softened and starting to burst.
9. Garnish with fresh chopped parsley before serving.