Instructions:
1. Preheat the oven to 425°F.
2. Cut tempeh into 1⁄2″ cubes and place into a bowl.
3. Drizzle 1 tbsp olive oil and toss to coat the tempeh.
4. Spread the oiled tempeh onto an aluminum foil–lined baking tray, sprinkle with kosher salt, and bake for 30-35 minutes, or until the tempeh browns around the edges.
5. Meanwhile, in a pan on medium heat, heat the remaining 2 tbsp of olive oil and add the garlic, aleppo pepper, and half the chopped cilantro and sauté until fragrant, about 2-3 minutes, then set aside.
6. For the aioli, mix all the ingredients together and salt to taste.
7. Once the tempeh is cooked, toss with the spicy cilantro mixture, adding the remaining fresh cilantro, and serve warm with the aioli.
