Raspberry Glazed Tempeh

Here’s a Raspberry Glazed Tempeh — a tangy‑sweet, jewel‑toned main that’s as striking on the plate as it is satisfying to eat. The glaze balances fruity brightness with savory depth, and the tempeh’s nutty chew makes it a perfect plant‑based protein for bowls, salads, or wraps.

🫐 Ingredients (Serves 3–4)

• 1 × 8 oz block tempeh, sliced into thin strips or bite‑sized pieces
• 1 cup fresh or frozen raspberries
• 2 tbsp maple syrup (or agave)
• 2 tbsp tamari or soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil or coconut oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Sea salt & black pepper, to taste

🍳 Method

1. Make the glaze

• • In a blender or food processor, combine raspberries, maple syrup, tamari, vinegar, garlic, ginger, salt, and pepper.
  • Blend until smooth. Taste and adjust sweetness or acidity.

2. Pan‑sear the tempeh

• • Heat olive oil in a large skillet over medium heat.
  • Add tempeh slices and cook 3–4 minutes per side until golden brown.

3. Glaze & simmer

• • Pour raspberry glaze over the tempeh in the skillet.
  • Reduce heat to low and simmer 2–3 minutes, turning gently to coat, until glaze thickens and clings.

4. Serve

• • Spoon over quinoa, brown rice, or couscous.
  • Add fresh herbs (cilantro, basil, or mint) for brightness.

💡 Fermentation Twist: Swap part of the vinegar for fermented berry brine or stir in a teaspoon of fermented chili paste at the end — it will add tangy complexity and a probiotic lift that plays beautifully with the sweet‑savory glaze.