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Baked Tempeh

Baked Tempeh

Baked Tempeh

This is adapted from the Totally Vegetarian cooking show on PBS, with Tony Fiore.  She did a show on NY street vendors’ food.  She wanted to make a tempeh sandwich, and this is how she prepared the tempeh.  She said she does this because tempeh is pretty flavorless and just spreading something on the outside doesn’t work.  This is different from most marinades, because you bake it until the marinade is all absorbed.  You could have it on a sandwich, maybe with bbq sauce, or there are probably a lot of other things to do with it.

This is very flavorful, and I don’t think people who are unsure of tempeh would object to it.  I did find it a bit greasy and cut the oil down here

  • 1/4 c shoyu or tamari (Japanese soy sauces.  I love shoyu but haven’t been able to find it, so I used Chinese low-sodium soy sauce today)
  • 1/4 c cider vinegar
  • 2 T maple syrup (or 1 1/2 T sugar + 1/2 t maple extract)
  • 1 T olive oil
  • 1 t ground cumin
  • 1 pkg tempeh, any variety

Whisk in a flat coverable casserole.  She cut the tempeh into 8 pieces by cutting it into quarters and then slitting each piece in half to make it quite thin.  Place in casserole, flipping to coat.

Bake covered at 350 for 30 min.  If marinade has not been absorbed, return to oven uncovered for 5 min or so until it has.

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