1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. sugar or natural sweetener
1/2 tsp. salt
1/2 tsp. allspice
1/4 tsp. freshly ground black pepper
1/4 tsp. ground ginger
1/4 tsp. cayenne
1/2 tsp. dried thyme
1 (8-ounce) package tempeh, cut into cubes
2 Tbsp. cold-pressed canola oil
•Combine the garlic powder, onion powder, sugar, salt, allspice, pepper, ginger, cayenne, and thyme in a small bowl and set aside.
•Place the tempeh in a saucepan of boiling water. Reduce the heat to low and simmer for 30 minutes. Drain the tempeh and pat it dry.
•Heat the oil in a large skillet over medium heat. Add the tempeh and cook, turning frequently, until browned on all sides, about 10 minutes.
•Sprinkle the spice mixture over the tempeh and toss until fragrant and evenly distributed, about 30 seconds. Serve hot.
Serves 4
