I’m thankful it’s a short week this week after another super busy day at work. Still being sore from Sunday’s mud race didn’t help, I felt like a zombie limping out of bed this morning. I guess it’s true, day 2 is always the worst for sore muscles. My aches and pains today made me crave something high in protein, so I made it a tempeh night opting to try something new with it.
I chopped it into 1/2″ cubes and tossed the cubes in a bowl with:
- 2 tbsp. olive oil
- 2 tbsp. nutritional yeast
- 1 tbsp. of seasoning blend of choice
I went with something I found in the back of the spice cabinet that has been there for … I have no idea! But it still tasted good.
Neatly place the cubes on a lightly greased baking sheet, or just dump them on. :-)
And bake at 350 degrees for 25 minutes. I paired it with a monster salad coated in Gena’s Creamy Avocado Cumin Dressing.
And they were good, like better tasting crunchy tater tots. And probably something that kids would enjoy as a tater tot alternative. As for Gena’s dressing? Yum! A surprisingly strong and tart flavor that I thoroughly enjoyed. It wasn’t the easiest to make having to toast cumin seeds, but worth it. When my husband saw the baking cubes in the oven, he asked if I was making homemade croutons. Which gave me inspiration on how to pack the leftovers for lunch tomorrow.
Why yes, they are croutons. Better tasting, high-protein vegan croutons! :-)