Instead of making tofu (unfermented soy) for your next veggie dinner, cook up TEMPEH- the healthier (fermented and much tastier in my opinon) form of soy.. Unfermented soy products, such as tofu, contain “anti-nutrients” which block the absorption of the nutritive compounds of soy, and contain goitrogens-  substances that supress thyroid function.  The process of fermentation destroys these dangerous substances allowing us to take in all the health benefits of soy, including preventing osteoporosis, cardiovascular disease, dementia, and various types of cancer.

Try this great recipe for  a vegetarian weeknight meal..

Orange Ginger Tempeh


  • 1 pound tempeh, sliced lengthwise into 1/2 cm strips
  • 1 green onion, finely chopped
  • Fresh cilantro chopped (optional to taste)


  • 1 cup fresh orange juice
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 1/3 cup canola oil
  • 4 tsp dark sesame oil
  • 3 cloves garlic, minced
  • 1 Tbsp minced fresh ginger root
  • 1/4 tsp red pepper flakes



  1. In a medium bowl, whisk together all the ingredients for marinade.
  2. Arrange the tempeh pieces in a baking dish in a single layer. Poor the marinade over top making sure to cover all the peices. Cover with plastic wrap, and refrigerate for at least 30 minutes, and up to overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pour off some of the marinade (saving it for later), so the tempeh is covered halfway. Bake for 40 to 45 minutes, turning the pieces halfway, until the tempeh is golden and most of the marinade has been absorbed.
  5. Poor the remaining marinade over top of each serving and sprinkle with the green onion and cilantro.
  6. Serves 4-6

*** To complete this delicious dish for dinner, serve with a steamed green veggie, such as my Lemony Steamed Spinach