In an attempt to get more protein in my diet, I've been eating copious amounts of tofu. Well, now I am a little tofued-out, so I decided to make some tempeh for dinner instead. I have never baked tempeh, but baking it made the flavor of the marinade really stick to it. Thyme, balsamic vinegar, and orange came together to make a rich flavor combination in the marinade, and sweetened up the tempeh as it cooked.
Balsamic-Orange Baked Tempeh with Portobello Mushrooms and Onions
1/4 cup water
1/4 cup balsamic vinegar
1 tbsp orange juice
1 tsp orange zest
1 clove garlic, grated
1 tsp fresh thyme
1/4 tsp salt
1/4 tsp pepper
1 8-oz package tempeh
2 portobello mushroom caps
1/2 red onion, cut into 4 1/4-inch circles
non-stick cooking spray
1. To make the marinade, blend the first 8 ingredients (through thyme) in a shallow dish.
2. Cut the tempeh into fourths and place in them in the marinade. Marinade at room temperature for at least 1 hour or overnight in the fridge.
3. Remove the stalks from the mushrooms and peel the dark brown skin away from the outside by grabbing the bits of skin that are hanging on the edge with your fingertips and peeling the skin away from the edge and toward the top of the mushroom. Cut the mushrooms into 1/4-inch slices.
4. Preheat oven to 375 degrees F. Spray a 13.5/9 non-reactive baking dish with the cooking spray. Place the onion slices down and brush them with a little marinade. Place one piece of tempeh on each onion circle. Fan the mushrooms around the tempeh-onion stacks and brush them with some marinade.
5. Cook for 20 minutes. Flip the tempeh, but do not flip the onions along with it. Lightly toss the mushrooms. Brush all the ingredients with the remaining marinade and cook 10-15 minutes more, or until the vegetables are tender and the tempeh is heated through. Optional: broil the dish for a few minutes to add some crispness to the top.
6. To serve, place a layer of mushrooms down, then top with an onion-tempeh stack. Drizzle some of the pan juices on top. You can also stack the whole thing on top of a seasonal vegetable (I used steamed asparagus) or a carb like rice, potatoes, or cooked pasta.
Servings per recipe: 4
Saturated fat: 1.3 g
Cholesterol: 0 mg
Sodium: 154 mg
Carbohydrates: 8.9 g
Fiber: 0.8 g
Sugar: 1.6 g
Protein: 11.9 g
Labels: asparagus, low-fat, main course, mushrooms, tempeh, vegan