Apparently there are people who don’t like tempeh! We love it whether it is tossed in a stir fry, added to sandwiches, or just eaten as is.
– Linda Nelson
Marinated Tempeh with Balsamic, Maple, and Garlic
1 eight-ounce package tempeh
1/2 cup balsamic vinegar
2 to 3 cloves minced garlic
1 tablespoon low-sodium soy sauce or tamari
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
1 tablespoon extra virgin olive oil
Rinse and slice the tempeh, and slice it into any shape you’d like.
Whisk all of the ingredients together except the tempeh, and pour them into a large glass baking pan.
Add the tempeh to the pan and immerse all of the pieces in the marinade. Cover the dish with foil, and marinate in the refrigerator overnight, or at least for a few hours. Gently toss the tempeh throughout the marinade time to make sure all pieces are coated.
Preheat the oven to 350 F.
Make sure the pieces of tempeh are in a single layer in the marinade, and keep the foil cover on. Bake for 15 minutes. Remove the foil, turn the tempeh over, and bake another 15 to 20 minutes until most of the marinade is absorbed.
Adapted from Meghan Telpner’s recipe that was then adapted by Angela Liddon in The Oh She Glows Cookbook.