Tomato and Herb Tempeh

2 8-oz. packages tempeh, diced

1 1/2 tbsp tomato paste

2 tbsp balsamic vinegar

3 tbsp olive oil

3 tbsp low-sodium tamari

2 tsp dried thyme

2 tsp dried basil

1 tsp dried oregano

1 tsp mild paprika

3/4 tsp dried onion

black pepper to taste

In a medium bowl, whisk together the tomato paste and vinegar until combined, then whisk in the olive oil and tamari. Pour the mixture into a large ziploc bag and add the herbs, paprika, onion, and black pepper, 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.