2 tbsp balsamic vinegar
3 tbsp olive oil
2 tbsp low-sodium tamari
2 tsp poultry seasoning
1/2 tsp salt
black pepper to taste
Add all of the ingredients mixture to a large ziploc bag and seal, 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 25 minutes, then turn the tempeh and bake uncovered for an additional 10 minutes.
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