by Toni Fiore
I think Tempeh is one of the most versatile foods around. Made from fermented soybeans tempeh is easily digested and extremely high in protein, fiber and vitamins. Tempeh absorbs marinades well, has a pleasant texture and warm nutty flavor. Texture is especially important for people new to soy foods. This recipe is rich in flavor yet effortless to pull together. For me, that’s exactly what I want when I’m entertaining! Leftovers, if you have any, are fabulous tossed into a salad, soup or sauce. Personally, I just gobble them up right out of the fridge!
2 Pkgs. Tempeh (any style cut into 1 inch cubes)
½ cup Soy sauce (gluten free use Tamari)
½ cup Organic cider vinegar
1/3 cup Pure maple syrup
¼ cup vegetable oil
2 Tbl. Olive oil
2 tsp. ground cumin
Preheat oven to 350. Meanwhile whisk together soy sauce, vinegar, syrup, vegetable oil, olive oil and cumin. Add the tempeh and coat well. Cover with foil and bake 20-25 minutes. Remove the foil and cook for 8-10 minutes more until all the marinade is absorbed. Remove and let cool.
Serve as an appetizer with Tofu Tzaziki dip.