Balsamic Marinated Tempeh Steaks

DSC_0673

 

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

Method:

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s