Tempeh makes a great high protein finger food and this recipe is delicious. These tempeh fingers can be used in nori rolls, salad rolls, sandwiches and alongside a grain and vegetable for dinner. Children, of course, love to eat them as is. They are the perfect size for little fingers. They also work really well in school lunches. Double the recipe if serving as part of a main course.

Savory Baked Tempeh

8 oz package tempeh
2 tsp olive oil
1 1/2 Tbsp shoyu or gluten-free tamari
1/2 tsp paprika (not the spicy kind)
1/2 tsp thyme
1/2 cup water

1. Heat oven to 350°F.

2.  Slice tempeh into slices about 1/2″ thick. Lay them in a baking dish so they are only one layer thick and fairly snug. Try to use a dish that has a lid, so you won’t need to cover it with foil while baking.

2.  Mix the rest of the ingredients in a bowl until incorporated. Pour over the tempeh. Add a little more water if necessary so that the marinade covers the tempeh.

3.  Cover the tempeh with a lid or with parchment paper and aluminum. Place in oven and bake for about 40 minutes until most of the liquid is gone and tempeh is still moist.