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Balsamic Orange Glazed Tempeh

Balsamic Orange Glazed Tempeh


  • 1 package tempeh, cut into 1 inch cubes
  • 1/2 cup balsamic vinegar
  • 2 tbsp orange juice
  • 2 medjool dates, minced
  • 2 tbsp tamari
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tsp dried thyme
  • 2 tsp arrowroot starch
  • Instructions

    Getting the Marinade Ready:

    1. In a bowl, mix together the balsamic vinegar, orange juice, dates, tamari, garlic, olive oil, and thyme.
    2. Add the tempeh to the bowl, stir and cover.
    3. Let sit in the fridge for 2 to 24 hours, mixing occasionally.


    1. Preheat oven to 350°F.
    2. Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
    3. Remove from oven, stir around and bake for another 20 minutes.
    4. Remove tempeh cubes from sauce and set aside.
    5. Place remaining sauce in a pan over medium heat.
    6. Add arrowroot starch and stir constantly to thicken.
    7. Plate tempeh with fresh leafy greens and scoop marinade over top as a sauce and dressing.
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