In general, this is a lightning marinade for all occasions. I like it with tempeh and with salmon. But it can be applied to halumi cheese, to poultry and lamb. Teriac is enough even for 15 minutes at room temperature to soak and give color later when baking. Sesame is added for two reasons: first, useful, a lot of fiber, a lot of calcium, which is easily digestible. Secondly, beautiful. Black, white, any.
Like soy miso paste, soy tempeh “cheese” goes through a fermentation process. Dense, whole, rich in vegetable protein and omega-3 fatty acids (vegan product, omega not from fish!), which can reduce the risk of cardiovascular disease and improve brain activity. A complete source of protein.
- tempeh cheese
- teriyaki sauce
- sesame
Soy cheese cut into 0.5-0.7 cm slices, grease with sauce and sprinkle with sesame seeds. Bake at 200C for 10-15 minutes.
Soy cheese cut into 0.5-0.7 cm slices, grease with sauce and sprinkle with sesame seeds. Bake at 200C for 10-15 minutes.
