Tempeh, 8 ounces

Olive Oil, 1 tbsp
Balsamic Vinegar, 2.5 tbsp
Soy Sauce, 2.5 tbsp
Garlic, 2 clove
Pepper, red or cayenne, .25 tsp
Thyme, ground, 1 tsp
Basil, dried 1 tsp
Rosemary, dried, 1 tsp

*I used Bragg's Amino Acids in place of soy sauce
*I probably only cooked 8 minutes, as my stove cooks hot

1) Cut tempeh into 1/2 inch wide cubes

2)Combine the marinade ingredients in a container with a lid, stir to combine

3)Add tempeh, cover and shake well until all pieces are coated.

4)Place in refrigerator for one hour or overnight

5)Shake container every now and then to coat all pieces. The tempeh will begin to absorb all the marinade

6)When ready to cook, heat non-stick skillet over medium low heat

7)Add tempeh and any liquid and cook for about 10 minutes, turning pieces as they begin to caramelize

8)Serve immediately or keep in a covered container in fridge

Serving Size: 4

 

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