Keto Tempeh and Asparagus Delight with Coffee Glaze
What Started it all:
Tempeh, Asparagus, coffee, air fryer
This recipe combines the hearty goodness of tempeh with the crispness of asparagus, all topped off with a unique coffee glaze using an air fryer to keep things light and easy.
Ingredients
- 2 blocks of tempeh (about 16 oz total)
- 1 lb asparagus, trimmed
- 1 cup brewed coffee, cooled
- 2 tbsp olive oil
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Slice the tempeh into bite-sized cubes.
- In a medium bowl, mix together the coffee, soy sauce, garlic powder, smoked paprika, salt, and pepper.
- Add the tempeh cubes to the bowl and let them marinate for at least 15 minutes.
- Set your air fryer to 375°F (190°C) and let it preheat for a few minutes.
- In a separate bowl, toss the trimmed asparagus with olive oil, salt, and pepper.
- Place the marinated tempeh cubes into the air fryer basket in a single layer.
- Cook for 10 minutes, shaking the basket halfway through to ensure even cooking.
- After the tempeh is done, add the asparagus to the air fryer basket.
- Cook for another 5-7 minutes, shaking the basket halfway through, until the asparagus is tender and slightly crispy.
- Once everything is cooked, combine the tempeh and asparagus in a large serving bowl.
- Drizzle any remaining coffee glaze over the top.
A quick, easy, and absolutely delicious Keto Tempeh and Asparagus Delight with a unique coffee glaze. Perfect for a weeknight dinner or a special occasion. Enjoy, and happy cooking!