(For tempeh, tofu or Butler’s Soy Curls and/or stir fry sauce)

1 c organic vegetable broth (without MSG or other toxic additives)
1 T. California Balsamic Teriyaki (or Napa Valley Naturals Grand Reserve Balsamic)
1 tsp.- 1 T Sambal Oelek Chili Paste (go easy unless you like it spicy)
2 T. San-J Wheat Free Tamari or Coconut Aminos
2 cloves garlic, minced
½ inch to an inch organic ginger root, unpeeled, grated or processed
½ inch organic turmeric root, unpeeled grated or processed
fresh ground black pepper to taste
1 T. fresh or dried chives
1 doonk Omica Organics Stevia (1 doonk=1/32 tsp)

Put ginger root, turmeric root and garlic in a small chopper or processor and pulse until small pieces. Mix all of the above with a small whisk. Pour it over thinly sliced tofu or tempeh (1/4 inch is great) or use it to marinade Butler’s Soy Curls. Marinate at least 2 hours or for better flavor, overnight. Preheat oven to 350° Remove tofu or tempeh from marinade, letting it drip over the marinade bowl before transferring to a baking sheet covered with a silicone sheet. Depending upon size of pieces, bake for about 20 minutes, each side or until golden. Check at 15 minutes. Turn pieces, if desired, to brown evenly.

If making stir fry, dry sauté onions to start and continue to steam sauté vegetables while the tempeh or tofu is baking. Once veggies are nearly ready. Add reserved marinade. Once it boils, thicken with 1 T. tapioca starch mixed with a couple T. of water or broth. Add baked tempeh or tofu at serving time on top of stir fry. Serve over cooked whole grain of choice.


Marinate overnight. Preheat oven to 325° Remove from marinade shaking off excess drops of liquid over the marinade container. Place on silicone sheets (or use an air fryer). If baking in oven, watch and remove when just brown but not burnt. At least 15 minutes or up to 25 depending upon size of pieces, etc. Remove to wire rack and enjoy when cool. They seem to get crunchier as they cool. I remove before they burn and finish drying in dehydrator. Great to bring crunch back to any soy curls not eaten once cooled.