I made pesto a few months ago & it was super good. I also had some tempeh that needed to be used up. So I mixed 1 cup of pesto with 1 pound of cut up tempeh and put it in the freezer.
Fast forward to Tuesday night. I took the bag out of the freezer and let it sit for a few hours. Then I roasted the tempeh for 40 min at 400°F. It was tasty and satisfying and hardly any prep! I love thinking ahead for an easy dinner in the future!
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