Baked Tempeh Squares (Vegan)

Total Time: 30 minutes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Yield: 3 servings

INGREDIENTS:
2 tsp extra-virgin olive oil
2 tsp raw honey (or pure maple syrup)
2 tsp reduced sodium tamari (I used liquid amines... less sodium!)
2 TBSP balsamic vinegar
1 TBSP apple cider vinegar
1/2 cup filtered water

2 cloves garlic, chopped
1 tsp ground ginger
1/2 tsp dried oregano
1/2 tsp, dried basil
1 dash cayenne pepper
2 (8oz each) packages organic tempeh, cut into squares or triangles

PREPARATION:

1. Preheat oven to 400ºF.
2. Combine oil, honey, tamari (or liquid amines), balsamic and apple cider vinegars, water, garlic, ginger, oregano, basil and cayenne pepper in a small bowl; whisk to blend. 
3. Place tempeh in a glass casserole dish. Top with marinade; toss gently to blend. Cover tightly with aluminum foil.
4. Bake for 15 minutes, stirring once. Remove foil; cook for 5 more minutes. Do not let tempeh dry out.
5. Serve with vegetables or whole grains.

Nutritional Information: (per serving without vegetables or whole grains)

Calories: 347

Fat: 19g

Saturated Fat: 4g

Cholesterol: 0mg

Sodium: 175mg

Carbohydrates: 21g

Protein: 31g

Fiber: 0g

Sugar: 4g