¼ cup wheat-free tamari
2 tablespoons balsamic vinegar
1 ½ tablespoons garlic, minced
¼ cup vegetable broth
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed a bit with your fingers
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, 1 teaspoon dried basil, 1 teaspoon dried oregano
¾ teaspoon ground fennel seed
½ teaspoon crushed red pepper flakes
2 (8-ounce) package tempeh, cut into quarters
Preheat the oven to 400°F. Line a cookie sheet with parchment paper or a Silpat liner.
In a medium bowl, combine tamari, balsamic vinegar, garlic, vegetable broth, rosemary, thyme, basil, oregano, ground fennel seed, and crushed red pepper flakes. Add tempeh cutlets, and stir well to evenly coat. Transfer tempeh cubes to the prepared cookie sheet, and spread out into a single layer.
Bake for 15 minutes. Remove from the oven. Stir tempeh with a spatula, and spread out into a single layer again. Bake for 10-15 more minutes or until tempeh is golden brown around edges. Remove from the oven. Serve hot or at room temperature as desired.