Wednesday, April 23, 2014
Marinated Balsamic, Maple and Garlic Tempeh
We've eaten this Tempeh as a side to creamy mac & cheese, as a snack on it's own or in a sandwich. These little guys are very addicting. If you are looking for a good cookbook, The Oh She Glows Cookbook is at the top of my list. In the meantime, check out her site -- lots of great recipes!
Marinated Balsamic, Maple & Garlic Tempeh
The Oh She Glows Cookbook
1 8 oz. package tempeh
1/2 cup balsamic vinegar
2 cloves garlic, minced
4 teaspoons low-sodium tamari
1 tablespoon pure maple syrup
1 tablespoon extra-virgin olive oil
Rinse the tempeh and pat dry. Slice the tempeh into 8 thin (1/4”) pieces, then halve them on the diagonal to make a total of 16 triangles.
In a large glass baking dish, whisk together the balsamic vinegar, minced garlic, 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 a least 2 hours, or overnight, gently tossing the tempeh every now and then.
Preheat the oven to 350 dgrees.
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.