Sambar Onion And Tempeh Bake Recipe

About this recipe

A light and flavorful pescatarian dinner featuring tender baked fish infused with fresh herbs, lemon, and a hint of paprika. Perfect for a quick and healthy evening meal.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 1 pc (52 g) On1Y Paprika Powder
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat your oven to 370°F (190°C).
2. 2. Cut four 12-inch squares of aluminum foil and place one tempeh piece in the center of each square.
3. 3. Evenly distribute 1/4 cup of finely chopped parsley, 1 teaspoon of parsley, and 1 teaspoon of paprika over the tempeh.
4. 4. Sprinkle each tempeh piece with 1/2 teaspoon of salt and 1/8 teaspoon of black pepper.
5. 5. Thinly slice 1 onion and divide the slices evenly among the packets, placing them on top of the tempeh.
6. 6. Drizzle 2 teaspoons of lemon juice over each tempeh piece for a bright, tangy flavor.
7. 7. Fold the foil over each tempeh piece to create a sealed packet, pleating the edges to ensure no steam escapes.
8. 8. Place the packets on a baking sheet and bake in the preheated oven for 30 minutes, or until the tempeh is heated through and flakes easily with a fork.
9. 9. Carefully open the packets to release the steam and serve the tempeh hot, garnished with additional parsley if desired.