Do you ever marinade your choice of protein and forget about it? That’s what I did with this tempeh. I sliced it up and made a new marinade and put it in my refrigerator door and forgot about it. For days. So last Taco Tuesday I remembered that I had it and opted to make it as our vegan protein. The marinade was lovely and I wanted to share it all with you. This recipe would work out great with tofu (once you’ve pressed the water out of it).
And my apologizes for not posting a lot last week. Part of being a recipe creator/blogging is creating recipes for companies that I may or may not be able to share on my personal blog. That was pretty much all of last week along with recovering/learning to walk again etc. from my ultra. Okay enough gibberish… onto the recipe.
Ingredients for the marinade:
1/4 cup of a better quality balsamic vinegar
4 tablespoons of fresh orange juice
1 teaspoon of orange zest
2 teaspoon olive oil
Pinch of salt
Whisk the ingredients together and place into a ziploc baggie. Add your fresh block (sliced up) of tempeh to the marinade in the bag. Rotate the bag so the marinade coats all of the pieces and place in the refrigerator. Marinade for 24-48 hours, turning the bag over and around a few times to distribute the marinade throughout the process.
When you’re ready to cook – preheat your oven to 425 degrees and line your baking sheet with a Silpat or parchment. Place your individual pieces of tempeh on the baking sheet. Discard the marinade. Bake for 10 minutes on each side. I then broil, on low, each side for about 1-2 minutes watching closely to brown the exterior. Serve with your favorite sides. We crumbled the tempeh and used it on tacos with fresh mangoes.
Finished out last week with 50 miles. The 50k helped with that.
This week so far…
Sunday: 15 mile outdoor run. I was happy to just go out and feel the run. It was nice going out in the dark, solo and media free.
Monday: 5 progressive treadmill miles/strength training
I’m continuing my heart rate training over the next few months so stay tuned for my progress.
— Knead to Cook