The first few months of 2013 ran out the door faster than my latest jar of peanut butter. I see a pattern similar to last year. I guess my mom was right — the older you get, the faster life moves. And right now I’m sprinting.
For me, when time starts to go missing, I often resort to breakfast-for-dinners. Though in my mind, this is rarely a sacrifice. I love breakfast. You feel me? Good. We can probably be friends then.
In my dream world, I’d wake up every morning and whip up homemade blueberry pancakes. I’d heat up the syrup and toast up some walnuts. Sliced bananas and mangoes would sit on the side, and homemade OJ would be flowing from the juicer. In my dream world, every morning would have time for a two-hour breakfast.
Too bad my workweek mornings consist primarily of cereal, oatmeal and overnight oats. Don’t get me wrong, I love these dietary staples. But, they just don’t quite bring the romanticism of a homemade stack of pancakes or even a simple omelet.
Cereal will never make up my breakfast-for-dinner. A late night snack, maybe, but dinner, no way. Weeknights are short on time, but if I’m going to eat in, I should at least have a little time to get the stove going. This means eggs and lately, a ton of tempeh bacon. Tempeh bacon is actually what led me to this recipe. Searching for a new way to make it, I came across this, my new favorite tempeh sensation.
The marinade is wildly addicting, and can make me want to munch on the strips before they’re even cooked. Plus, it’s fairly simple. It has an Italian flair from the oregano and a saltiness from the tamari that lends itself well for everything from breakfast, to sandwich material, to a salad topper. I recommend making extra so you can enjoy this tempeh for other meals of the day too.
Via Dreena Burton
- -1 (8 oz) pkg tempeh
- -2 tbsp white or red wine
- -1 tbsp tamari
- -1 tbsp extra-virgin olive oil
- -½ tbsp balsamic vinegar
- -1 tsp Dijon mustard
- -1 tsp dried oregano leaves
- -1 1/2 tsp pure maple syrup or agave nectar
- -½ tsp garlic powder
- Prepare the tempeh by simmering in 2-3 cups of water for about 20 minutes. Drain the tempeh in a colander and leave it in the colander to cool slightly while preparing the marinade (see note).
- In a baking dish, combine the remaining ingredients, and whisk to blend. When the tempeh has cooled enough to handle, remove from the colander and gently pat or press with towels to remove any excess moisture.
- Slice the tempeh, first cutting the block into quarters, and then slice each quarter in half lengthwise (to make thinner) to make eight slices. (I made mine thinner to resemble narrow strips, so cut as desired). Place the slices in the marinade.
- Cover the baking dish, and marinate for at least 30 minutes, (refrigerate if you have time to marinate longer).
- To bake, preheat the oven to 400°F, cover the dish with foil, and bake for 12 to 15 minutes. Remove the foil, flip the slices, then cook for another 6 to 8 minutes, until the marinade is absorbed and the tempeh is lightly browned.