Tempeh with Red Wine Reduction

2 8-oz. packages tempeh, diced
2 tbsp olive oil
1 1/2 cups red wine
3 tbsp balsamic vinegar
1 tsp dried minced onion
3/4 tsp dried granulated garlic
1/2 tbsp dried cut rosemary
3/4 tsp salt
black pepper to taste

In a large ziploc bag, combine the red wine, vinegar, onion and garlic, rosemary, salt, 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. While the tempeh bakes, pour the marinade through a mesh strainer and into a saucepan. Simmer over medium heat for around 15 minutes, until the marinade has reduced to a sauce. When the tempeh finishes baking, add it to the saucepan and cover with the sauce.