Ingredients: 1 block tempeh 1 Tbsp avocado oil 1 Tbsp aged balsamic vinegar 1 tsp turmeric 1/2 tsp cumin 3/4 tsp chili powder 1/4 tsp sea salt
Instructions: Cut tempeh into cubes and place in large mixing bowl. Add avocado oil and balsamic vinegar and gently mix so that the tempeh is coated on all sides. Add turmeric, cumin, chili powder, and sea salt, and mix again until the tempeh is coated with all of the spices.
Place coated tempeh in a ziplock bag or tupperware in the fridge to marinate until you're ready to cook.
To cook: Heat a pan with a few teaspoons of avocado oil on medium-high heat on the stove. Add marinated tempeh (if it seems dry, add more avocado oil and/or balsamic). Cook for 5-7 minutes, or until the first side is nice and crispy and browned, then turn each cube on its opposite edge to cook for a few minutes each until all sides are browned and crispy.