Balsamic Baked Tempeh

I’m on a mission to make you love (or at least LIKE) tempeh! The way I see it, if tofu + hummus can be mainstream all-stars, then tempeh can too.

Like tofu, tempeh is a soy product, made from fermented soybeans that are pressed into a cake. A nutritional superstar, tempeh is high in plant protein and contains gut friendly prebiotics. The reason that tempeh is not as popular as tofu (yet) is that it can have a bitter flavor. The trick to banishing bitterness is to steam your tempeh for 20 minutes before marinating. Bonus points if you can add your marinade while the tempeh is still warm from steaming, and marinate for long periods of time, like overnight.

Here I take our much loved balsamic marinade and put it to the test with steamed tempeh. We love it in a loaded bowl, or stacked sandwich. Flavorful and filling, it’s great anyway you want to eat it!

RECIPE for Balsamic Baked Tempeh:

Ingredients:

1 8oz. Package of tempeh

2 Tablespoons balsamic vinegar

2 Tablespoons tamari

2 teaspoons maple syrup

1 Tablespoon vegetable broth or water

1 Tablespoon extra virgin olive oil, or an additional 1 Tablespoon vegetable broth to keep it oil free

1 teaspoon garlic powder

1 teaspoon Dijon mustard 

Instructions:

Slice tempeh into 1/4” strips. Steam in a covered pan for 20 minutes. 

While tempeh steams prepare marinade by whisking all remaining ingredients in a small bowl.

When tempeh is steamed, remove from heat and drain any excess water. Return to stove and place on a cool burner. Add marinade while tempeh is still warm. Toss tempeh to coat evenly with marinade. Let sit for at least 20 minutes, or as long as overnight in the fridge. 

Now you can either remove the marinated tempeh and bake on a liner baking sheet for 20-25 minutes in a 400 degree oven, OR turn the heat back on under your pan and cook the tempeh directly in the pan you marinated it in!