Sweet Mustard Tempeh

2 8-oz. packages tempeh, diced
3 tbsp stoneground mustard
3 tbsp brown rice syrup
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp dried tarragon (optional)
3/4 tsp salt

Begin by heating the brown rice syrup in the microwave or over a double boiler to make it easier to work with, then add to a medium bowl and whisk together with the mustard, olive oil, and vinegar. Pour the mixture into a large ziploc bag and add the tarragon (if using) and salt, then add the tempeh. Seal the bag and mix until the marinade evenly covers the tempeh, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.