Thanksgiving Tempeh

2 8-oz. packages tempeh, diced
1/4 cup vegetable broth
2 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
1 tbsp dried rubbed sage
1/2 tbsp dried thyme
1/2 tbsp dried cut rosemary
2 tsp dried minced onion
2 tsp mild paprika
15-20 coarse grinds black pepper

In a large ziploc bag, combine the broth, vinegar, olive oil, and tamari, then add the sage, thyme, rosemary, onion, paprika, 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.