Balsamic Roasted Tempeh
1- 8 oz. package tempeh
1/2 cup balsamic vinegar
2 cloves garlic, minced
4 Tsp low-sodium soy sauce or tamari
1 Tbsp pure maple syrup
1 Tsp extra-virgin olive oil
Rinse the tempeh and pat dry. Slice the tempeh into 2 thin (1/4”) slabs, then cut thin rectangles into 4 pieces, and slice them on the diagonal to make a total of 16 triangles.
In a large glass baking dish, whisk together the balsamic vinegar, minced garlic, soy sauce/tamari, maple syrup and oil.
Add the tempeh to the dish and gently toss to coat with the marinade. Cover the dish with foil and marinate the tempeh in the refrigerator for at least 2 hours, or overnight, gently tossing the tempeh every now and then.
Preheat the oven to 350 degrees.
Spread the marinated tempeh triangles in a single layer in the baking dish and cover with foil. Bake the tempeh in the marinade for 15 minutes. Remove the foil and flip the tempeh in the marinade. Bake, uncovered, for 15 to 20 minutes more, until the tempeh has absorbed most of the marinade.
Serving Suggestion: Roast broccoli alongside tempeh at same temperature for approximately 30 minutes.
Makes 3 servings
Serving Size: ~5 tempeh triangles
Saturated Fat 0.9g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1.1g
Modified from The Oh She Glows Cookbook