This is tasty (tempeh needs help in that department), and great for Buddha bowls (superfood salad bowls).
This is inspired by Genius Kitchen, with a few tweaks to suit my taste and the spices I mostly have on hand.
This is fun – it takes no time at all and adds heaps of nutrition to salads, picnics and snacks.
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp coconut sugar
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp cinnamon
1/4 tsp fresh ground black pepper
1/4 tsp ground ginger
1/4 tsp chipotle powder
300g pack of tempeh, cut into cubes
1 tbsp macadamia oil
Toss the tempeh cubes in all the other ingredients (in a container with a lid).
Tip it all into the tub of an air fryer, and fry on no higher than 180C for 10 minutes, checking at five minutes to toss and adjust heat if necessary.