WOO! IT’S NOT A SALAD. It’s simple tempeh steaks that are marinated overnight and provide a big punch of flavour to the meal. I don’t have much else to say. It’s easy. If you don’t know what tempeh is, it’s soy based. However it’s not as processed as tofu. Here’s some info if you want to know more!
I recommend marinating the tempeh steaks in a large and flat container, but for lack of space, I used a narrow and tall container which worked well. The marinade filled up the majority of the container so the steaks were nicely saturated.
BALSAMIC MARINATED TEMPEH STEAKS (makes 16 small steaks – serves 4)
- 1 350g package of plain Tempeh
- 1/4 cup balsamic vinegar
- 6 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 shallot, chopped
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
Slice the tempeh into 16 equal sized slices.
In a medium sized bowl, whisk together all the remaining ingredients for the marinade. In a large, and flat tupperware containter or a cookie sheet, pour in about 1/3 of the marinade. Place the tempeh steaks in the marinade, trying to make as few layers as possible. Slowly pour over the remaining 2/3 of marinade to soak all the tempeh.
Cover and place in fridge for at least one hour, or better yet, overnight. Remove from fridge before serving – best served at room temperature.