Tropical Tempeh

  • October 26, 2011
  • Beth May
  • Comments Off on Tropical Tempeh

This was an easy weeknight meal.  I just bought 16 oz of whole foods pineapple salsa and mixed it with 1 lb cubed raw tempeh in a ziplock for 24 hours.

The next day I cut a large onion into slivers and opened and drained a can of pineapple chunks.  I mixed the three items in a large oven dish and cooked at 400 for 40 minutes.  I served it over rice.

Really simple to prepare!

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