The other day I was in need of inspiration, so I picked up my Oh She Glows cookbook by Angela Liddon. I always come out with a few recipe ideas after looking at her beautiful pictures. There is a balsamic marinated tempeh recipe which has caught my eye many times and I decided it was time to try it out. I always hesitate to make anything with balsamic vinegar for the sake of Josh. He is pretty easy going with everything I make but there’s something about the tang of this particular vinegar that he does not enjoy. Sometimes I cook with it anyway ;). I loved the flavor and end result, Josh not so much. I used an aged vinegar thinking this would make it more palatable for him but it was still too strong. If you are a lover of balsamic vinegar like me, do not hesitate to make this recipe. I’ve included it at the bottom of the post. Josh was a good sport eating a few pieces of tempeh, but I could still see the sadness. He really wanted to like dinner but just couldn’t. More for me! He followed dinner with peanut butter and honey toast.
Along with the balsamic tempeh I cooked a few small round zucchini’s in garlic oil. Garlic Gold is my preferred brand of choice. You can easily use fresh garlic and plain olive oil instead. To the cooked zucchini I added plenty of Thai basil, goat cheese, and tomato. I’m always looking to include extra veggies so I served this over pea shoots and cucumber.
Zucchini and Balsamic Tempeh Salad
- balsamic tempeh
- 3 round zucchini, sliced into 1″ wedges
- 2 tablespoons garlic gold oil + 1 teaspoon garlic chunks
- 1/4 tablespoon chopped Thai basil
- 1/4 cup goat cheese
- 2 kumato tomatoes, chopped
- Cook balsamic tempeh (recipe below)
- In a large saucepan heat up garlic gold oil. Once warm add the zucchini wedges cooking until lightly browned and tender crisp, about 8 minutes. Place in a bowl.
- Add garlic chunks, Thai basil, goat cheese, and tomatoes. Toss lightly and season with s&p.
- Stir in tempeh and serve.
- 1 8oz. package tempeh
- 1/2 cup balsamic vinegar
- 2 cloves garlic, minced
- 4 teaspoons tamari
- 1 tablespoon maple syrup
- 1 tablespoon extra-virgin olive oil
- Rinse the tempeh and pat dry. Slice the tempeh into 8 thin (1/4”) pieces, then halve them on the diagonal to make a total of 16 triangles.
- In a large glass baking dish, whisk together the balsamic vinegar, minced garlic, tamari, maple syrup and oil.
- Add the tempeh to the dish and gently toss to coat with the marinade. Cover the dish with foil and marinate the tempeh in the refrigerator for a least 2 hours, or overnight, gently tossing the tempeh every now and then.
- Preheat the oven to 350 degrees.
- Spread the marinated tempeh triangles in a single layer in the baking dish and cover with foil. Bake the tempeh in the marinade for 15 minutes. Remove the foil and flip the tempeh in the marinade. Bake, uncovered, for 15 to 20 minutes more, until the tempeh has absorbed most of the marinade.