Source: The Sea Salt, April 21, 2015


  • 2, 8 oz blocks of tempeh cut into 1/2-1 inch thick planks
  • 1/4 soy sauce
  • 3/4 cup water
  • zest of one lemon
  • juice of half lemon
  • 1 Tbsp honey
  • 1/2 tsp red chili pepper flakes
  • 3 garlic cloves, grated or finely minced


  • 1-2 Tbsp coconut oil
  • quinoa
  • edamame
  • baby kale
  • scallions or cilantro
  • radishes
  • cucumbers
  • avocado
  • Siracha
  • toasted sesame seeds


  1. Combine marinade ingredients in a large dish, and add tempeh. Let it get all groovy for 4-8 hours, turning pieces occasionally.
  2. In a large nonstick pan over medium- high heat, add coconut oil.
  3. When oil is hot, add tempeh pieces, reserving marinade.
  4. Let sizzle for 2 minutes or so before turning so they get a nice golden color. Turn again to brown up the other side for another 2 minutes or so.
  5. When tempeh is seared on both side, add in 3/4 or so of the marinade and let the tempeh pieces cook in it, turning occasionally until it the marinade is reduced to a thick sauce that coats the tempeh. (If your marinade reduces too quickly, add in the last 1/4 of the marinade reserved. You don’t need it for anything else).
  6. Remove from heat and season appropriately (if you are using reduced sodium soy sauce, you might need a pinch of salt).
  7. Compose bowls using quinoa and the other extras listed above. Drizzle with Siracha and enjoy that hippy goodness!