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Nutrition Facts
Serving Size 1 (73g) Recipe makes 4 servings The following items or measurements are not included below: 2 1/2 tablespoons balsamic vinegar
Calories 150
Calories from Fat 86		(57%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 634mg		26%
Potassium 277mg		7%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 0.5g	1%
	Sugars 0.2g
Protein 11.9g		23%
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Italian Flavored Tempeh Nuggets

Recipe #315262 | 1¼ hours | 1 hour prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Kozmic Blues
Jul 23, 2008

These are amazing! When these cook, the balsamic marinade becomes a delicious caramelized coating. Use these nuggets over salads, over rice or to accompany pasta. They make great little finger snacks too. Cooking time does not include marinade time.

SERVES 4 (change servings and units)

Ingredients

8 ounces tempeh

For the marinade

1 tablespoon olive oil
2 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons soy sauce
2 garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes (to taste)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed between fingers

Directions

1
Cut tempeh into 1/2 inch wide cubes.
2
Combine the marinade ingredients in a container with a lid, stir to combine.
3
Add tempeh, cover and shake well until all pieces are coated.
4
Pace in refrigerator for one hour or overnight.
5
Shake container every now and again (when you think of it) to coat all pieces. The tempeh will begin to absorb all the marinade.
6
When ready to cook, heat a non stick skillet over medium low heat.
7
Add tempeh and any liquid and cook for about 10 minutes, turning pieces until they begin to caramelize.
8
Serve immediately or keep in a covered container in fridge.

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Browse similar recipes by category

Course > Appetizers
Course > Main Dish
Main Ingredient > Beans > Soy/Tofu > Tempeh
Preparation > Time to Make > < 4 hours
Preparation > Simple > Beginner Cook
Preparation > Inexpensive
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: Runcible Spoon

On Aug 18, 2009

Couldn't get over the flavour of the olive oil in this one. I added extra vinegar during the cooking process, and it still tasted like it.

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From: Chef #1297132

On Jun 15, 2009

This revipe is pretty good. I omitted the soy sauce, which is probably why it was not better. I found that the marinade did not soak into the tempeh (so if you are reading this, marinate it OVERNIGHT, not for an hour). It seemed to be better raw than cooked. Idk if it's bad to eat raw tempeh. Also, this did not taste Italian to me, but it was still good.

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From: Chef #941755

On Jan 28, 2009

I used braggs instead of soy sauce, omitted rosemary (just cause i didn't have any), added an additional clove of garlic, and used just 1/4 tsp of crushed red pepper flakes - and they were spicy!! The herbs and flavoring was really yum and i definitely didn't, at all, mind the heat. i don't know if my particular brand of crushed red pepper is extra hot or what, but I will make my daughter's portion separate next time, without the red pepper flakes. She is not a big fan of hot. Even i favored mixing the nuggets into my quinoa to disperse the (very strong) flavor a bit. It was scrumptious with vegetable quinoa. (finely diced 2 carrots, 1 cup mushroom, & 1 red bell pepper- sauteed in smart Balance light and plenty of Mrs. dash, then cooked with 2 cups veggie broth and 1 cup quinoa.) These recipes yielded 4 servings of about 1 cup veg quinoa & 1/2 cup of nuggets each. The amount of oil and balsamic were perfect for me and my daughter. I couldn't stop "taste-testing" the nuggets, as they were cooking. (~_^) For tempeh novices, always remember to boil or steam it for about 15 minutes before marinating or cooking it. It opens the tempeh up to allow it to really absorb the flavors, and it kills any slightly bitter flavor some types of tempeh can have.

3 people found this review helpful

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From: CindyKay

On Jul 8, 2009

I work at a health food store and found your recipe and made it. My boss and everyone else loved it. The flavors are great. I omitted the red pepper flakes and it is still great.

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