Oven-Baked Tempeh Green Beans

Tempeh with Green Beans is a must-order side-dish whenever I visit Muslim/Halal food stalls. With other side-dishes e.g. curry vegetables, begedil, sambal kangkong - they pair so well with rice.

Following this fry/stir-fry method, I am trying the oven-method today to prepare this meatless protein entree, that can be best enjoyed with salad or veggie bowls e.g. Tempeh Veggie Bowl.

Oven-Baked Tempeh Green Beans
Tempeh 8-12oz, sliced into 8-10 pieces
Frozen green beans, thawed before use (you can use fresh green beans, and blanch it)
1/4 cup diced bell peppers/ sliced red chili 2 tsp tomato paste
Pinch of turmeric, black pepper, curry powder
1 tsp olive oil

Directions: Preheat oven 375F. Marinate tempeh with tomato paste and spices. Place green beans, bell peppers, and tempeh on a parchment-lined baking tray. Drizzle olive oil. Bake 375F about 20-25mins.