Recipe: Lemon Broiled Tempeh (with zucchini and shiitake mushrooms)

LEMON BROILED TEMPEH

1 (12 ounce) package tempeh, sliced or cubed (firm tofu may be substituted)
1 medium onion, sliced
2 freshly squeezed lemons
2 Tbsp. reduced sodium tamari or soy sauce
2 Tbsp. toasted sesame seed oil
2 medium zucchini, sliced
1 cup sliced shiitake mushrooms
1 medium red bell pepper, sliced
Dash of freshly ground pepper
Toasted sesame seeds, for garnish
1 cup sliced green onions, for garnish

Combine all ingredients, except sesame seeds and green onions, in glass baking dish and marinate for 3 hours or overnight.

Bake at 400 degrees F for 30 minutes, stirring occasionally to prevent sticking.

After baking, finish by broiling for 10 minutes, making sure not to burn it.

In small pan, place sesame seeds. Toast over medium heat for 1-2 minutes (keep them moving) until seeds are lightly brown. Set aside.

Serve over your favorite rice or grain. Garnish with toasted sesame seeds and green onion.

Makes 4 servings

Per serving (without rice or grain for serving): 300 calories, 17 g total fat (3 gm saturated fat), 25 g carbohydrate, 19 g protein, 4 g dietary fiber, 220 mg sodium

Source: The American Institute for Cancer Research (AICR)