Balsamic Roasted Tempeh

2 8-oz. packages tempeh, diced
4 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
2 tsp dried thyme
2 tsp dried basil
1 tsp dried cut rosemary
1 tsp mild paprika
1 tsp dried garlic granules
3/4 tsp dried minced onion
black pepper to taste

In a large ziploc bag, combine the vinegar, olive oil, and tamari, then add the thyme, basil, rosemary, paprika, garlic, onion, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. 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.