Adapted from a recipe by Angela Liddon in Oh She Glows
8 oz. tempeh, cut into rectangular slices. You will get approximately nine pieces.
⅓ c. balsamic vinegar
2 Tbl tamari
2 tsp minced garlic
3 Tbl maple syrup
1 Tbl olive oil
Optional: 1 tsp or so of ground spice, for example a combination of cumin and coriander, a sweet curry mix or a pinch of Chinese Five Spice Powder
Important Note: Reserve at least ½ cup marinade for the Tomato Dipping Sauce
Place cut pieces of tempeh in a shallow rectangular dish with a 3-cup capacity. Combine all of the liquid ingredients along with any freshly ground spice. Pour the mixture over the tempeh and refrigerate for at least an hour. After 30 minutes turn over the tempeh slices in the marinade.
Gently insert a piece of tempeh on each skewer. Pre-heat the oven to 350°. Bake on a parchment lined pan, covered with foil, for 15 minutes. Remove foil, flip tempeh over and bake another 15 min. Serve with Tomato Pineapple Dipping Sauce.
Tomato Pineapple Dipping Sauce
½ minced red onion or 1 small shallot
3 plum tomatoes, seeded and cut into medium dice
⅓ c. pineapple, cut into medium dice
½ cup reserved liquid from tempeh marinade.
1 Tbl olive or grape seed oil
Over medium heat, add the oil and sauté the onion until it is translucent. Add the pineapple and cook until slightly soft, then add in the tomato. Lightly season the mixture with salt and pepper. Add in the reserved marinade liquid. Reduce and taste. You want the dipping sauce to be slightly thickened, enough to just coat the skewers. Adjust seasonings as necessary.