- One 12-ounce package of organic tempeh
- 1/4 cup reduced sodium tamari (wheat free soy sauce)
- 1/2 cup balsamic vinegar (no need to use your fancy aged balsamic on this; just use every day balsamic vinegar)
- 1/4 cup maple syrup (or substitute with a 2-3 drops of stevia to start, then add more for additional sweetness if desired)
- 1 tablespoon avocado oil
- 2 cloves garlic, pressed or minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
First, steam the tempeh. Set a steamer basket into a medium sized pot, with a couple of inches of water for steaming. Place the tempeh into the pot — you may have to cut the block in half to make it fit. Bring the water to a simmer, then cover the tempeh and let it steam for about 10 minutes.
Remove tempeh from heat, setting aside. For the marinade, place all of the remaining ingredients into a small bowl and whisk until everything in incorporated. Set aside.
When tempeh is cool enough to handle, cut the block in half, then quarters, then triangles. Put the tempeh into a bowl, then pour the marinade over the tempeh. Make sure all of the pieces are coated with marinade. Cover and refrigerate, stirring occasionally to make sure the pieces are marinated evenly. Marinate in the refrigerate for 8-24 hours.
When it’s time to bake the tempeh, preheat oven to 350 degrees F. Spread the tempeh pieces and marinade in a single layer in a baking dish or deep pan lined with parchment paper. Cover with foil — this is a very important step. This will help keep the tempeh moist throughout the roasting process.
After about 15 minutes, remove the foil and flip the tempeh pieces over. Bake, uncovered, for about 15 additional minutes, until the tempeh has absorbed most the remaining marinade liquid, and starts to crisp up on the outside.
Serve roasted tempeh on top of salads, in wraps, in rice bowls, or on top of noodles and peanut sauce — wherever you’d typically use animal protein.
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