A spice mix makes for instant yumminess! This recipe was beyond easy, and incredibly flavorful. If you use the berbere recipe I made, watch out--it will be spicy. The outside gets nice and crispy; the only thing is that the inner part of the tempeh was a bit dry. You could steam the tempeh first, or just do what I did and mash some avocado on it to moisten the overall effect.
8 oz tempeh
2-3 TB berbere
2-3 TB olive oil
2 tsp garlic powder
InstructionsCut tempeh into three pieces, and then slice each third the other direction to make it half as thick.
Mix berbere, olive oil, and garlic powder into a paste. Dredge each chunk of tempeh in it to coat on both sides.
Place chunks on an oiled baking sheet and broil on high, flipping once, until sizzling and browned (about 5 min on each side). Serve hot. Makes 3 servings.