Marinated Tempeh

Tempeh is one of my favorite things to eat.  I used to be afraid of the stuff.  It looks funny, it smells a little funny and it is fermented????? I did not know what to do with it.  Then I got adventerous and started playing with it.  I really like Fakin Bacon tempeh from Light Life and no it tastes nothing like bacon but it has a great smokey flavor that is fantastic for Reubens or in place of bacon on a BLT. YUM!  I have adapted a blackened tempeh recipe from Ann Gentry's Real Food Daily cookbook that I LOVE!  I have taken it to a potluck and made it for lunch with a friend and it is always a hit.   I don't always go for the blackened effect and this recipe does not give you that. 

 Here is my adapted recipe for marinated tempeh.
I do not actually measure things out so these are rounded measurements...to your taste is best!
I like Surata brand Organic Original Soy Tempeh.

Marinade:
1/3 cup unrefined coconut oil
1/3 cup agave nectar
1/4 cup tamari or shoyu
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tbs. paprika
1 tsp. cayenne pepper
fresh tyme to taste
fresh sage to taste (I like a lot of thyme and sage)
less than 1/2 tsp. ground cumin

Tempeh:
Cut a brick of tempeh into strips.  The above marinade mixture is good for about 12ounces of tempeh. 



Mix these ingredients in a bowl adding the tempeh pieces.  Push the pieces down into the marinade so that they are covered.  Cover the bowl and refrigerate over night turning the tempeh pieces a few times.  Preheat the oven to 350 and either put the tempeh pieces in a baking dish or on a parchment paper lined cookie sheet and bake for 20 or so minutes. Enjoy!  Goes well with salads and soups or in a wrap. 

If I want this but have not planned for it I throw it all together (marinade & tempeh pieces) in a baking dish and cook it for 20 minutes turning the tempeh once or twice.