A few weekends ago my cousin and I were making dinner together. She suggested a salad, I suggested tempeh, she suggested strawberries, and it was a date! Together in her kitchen we were cooking and chatting away, as I volunteered to come up with a marinade for the tempeh.
My go-to ingredient for every sauce, dip, and marinade is always Balsamic Vinegar. I love it! My brilliant cousin Bekah, however, is the one who made this marinade awesome. Bekah came up with the dazzling idea to add orange juice to the marinade, which took this tempeh from delicious and traditional to exotic, fresh, and unique! I swear, I’m never going to want to make tempeh any other way.
Since that night I’ve made this dish in both salad and sandwich form, so I thought I’d share the sandwich variation with you. Although, if you are looking for a gluten free or low carb variation, check the notes and tips section below for the salad suggestion!
Yet again, I am grateful for rented kitchens, family, time together around the table, and experiments. Bring on the strawberries, and bring on the summer.
- 2 Tablespoons Balsamic vinegar
- 3 Tablespoon orange juice
- 1 teaspoon olive oil (plus 1 Tablespoon)
- ½ teaspoon agave
- Generous sprinkle of sea salt
- Sprinkle of pepper
- 2 Buns, toasted
- 1 block of tempeh
- 10-20 Spinach leaves, rinsed and the stems removed
- 5-10 Strawberries, sliced into thing pieces
- 4 thin sandwich slices of Havarti cheese
- Slice the tempeh into thin strips. (I cut the block in half, turned those halves on their ends and sliced those in two. Then I cut those 4 thin squares into 2-4 long strips each!)
- Combine the balsamic vinegar, orange juice, 1 teaspoon olive oil, agave, sea salt, and pepper in a shallow dish and mix well. Add the tempeh to the dish and allow to marinate for at least 20 minutes. Flip the tempeh pieces to allow equal soaking.
- Heat 1 Tablespoon olive oil over medium high heat in a large frying pan. Add the tempeh pieces to the pan once the oil is hot. Cook for 3 minutes on one side and then flip.
- Drizzle 1/3 of the marinade sauce over the tops of the tempeh pieces and tilt the pan to allow the sauce to slide under the tempeh pieces. As you continue to cook the tempeh and rotate it, continue to drizzle the sauce over the tempeh. This will create a caramelized exterior, darken the tempeh, and significantly increase the flavor.
- Once the tempeh is cooked, assemble your sandwich by placing a slice of Havarti cheese on each side of a freshly toasted bun (this helps the cheese melt!). Then stack with spinach leaves, strawberry slices, tempeh, and top with the other half of the bun. Enjoy while it’s hot!
Notes and Tips!:
- Yield: 2 large sandwiches (potentially with a few pieces of tempeh left over!)
- Gluten free and low carb variation: Prepare the tempeh in the same way, but serve over a spinach leaf salad. Crumble some harvarti cheese and slice up a few strawberries to throw on top, and you won’t even miss the bread! Other possible toppings: sunflower seeds and sliced purple onion.
- Be careful when pouring the marinade into your frying pan- if your pan is too hot and you pour the marinade over the tempeh it may spit! If this happens, simply turn down the heat and wear an oven glove while you pour. I did not have a problem with this but do not want anyone to move too quickly and get burned!)
- Source: A Rented Kitchen
- If you like this post, check out these other delicious meals from ‘a rented kitchen!’:
Vegetarian Sloppy Joe with Homemade Sandwich Rolls
Cranberry Field Roast Panini