In response to a request for a tempeh dish, I’m marinating and roasting these cubes to put on top of the noodles. This is a recipe I spotted from The First Mess, who is incredibly talented with all things plant-based. Tempeh is a fermented soy product - it has lots of vegan protein and is a bit more structured than tofu. It benefits from an overnight marinade, if you plan in advance.

They sell it at most grocers near the tofu, I found this block at Target! You can swap in another protein in it’s place, use the same marinade, and grill or broil it as you wish.

I’m using the quick sauce as both a marinade and a dressing. I know the list looks long, but I’ll bet you have most of the ingredients at this point, especially if you made the shrimp bowls in the archives!