Tempeh is a traditional fermented soy superfood, packed with protein and fiber and high in calcium and iron, and with its wonderfully nutty texture, baked tempeh becomes a versatile mix and match component. It’s perfect on a vegan BLT sandwich (baked tempeh, lettuce, and tomato), but it’s equally at home over a chopped green salad, or in a hot wrap with rice and grilled vegetables.
This extremely easy marinade from Sweet Potato Soul translates into very big flavor. Allow for a bit of planning – you will want to marinate for about an hour before baking.
If you aren’t sure you like tempeh, give this version a chance. Since tempeh happily absorbs neighboring flavors like mushrooms and tofu would, feel free to personalize it further with your own favorite seasonings!
BAKED MARINATED TEMPEH
1 block of tempeh, sliced into 1/4-inch slices
1/4 cup Braggs Liquid Aminos (or soy sauce)
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon chipotle chili powder
Preheat oven to 350 degrees.
Place tempeh slices in a single layer in a flat glass dish or a plastic zip bag. Mix remainder of ingredients together, and pour the marinade over tempeh, coating both sides of each slice evenly. Allow to marinate for about an hour.
Place tempeh onto a nonstick roasting pan (personally, I love Scanpan roasting pans), and bake for 15 to 20 minutes.
(Adapted from Jenné Claiborne’s Sweet Potato Soul )
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen