Tempeh Marbella


Serves 6

1 lb. tempeh
2 cloves garlic – minced
2 tablespoons capers (rinsed)
1/4 cup pitted Kalamata olives (or stuffed green olives) – roughly chopped
1/2 cup prunes – roughly chopped
4 tablespoons olive oil
4 tablespoons tamari
4 tablespoons water
4 tablespoons red wine vinegar
4 tablespoons cooking sherry (optional but tasty)
1 tablespoon basil, chopped fresh or dried
1 tablespoon marjoram, dried
Salt and pepper to taste


To prepare the tempeh:

  1. Cut tempeh into 1 inch cubes, or break into bite-sized pieces by hand, and place in a saucepan with an inch of water.
  2. Steam tempeh for 10 minutes to hydrate and plump up. Set aside until the marinade is prepared.

To prepare the marinade:

  1. Mince garlic.
  2. Combine the minced garlic, capers, olive oil, tamari, water, red wine vinegar, sherry (optional), basil and marjoram, salt and pepper. Stir well.

To prepare the dish:

  1. Place tempeh, chopped olives and chopped prunes in a well-oiled oven dish.
  2. Ladle the marinade into the pans and stir to coat the tempeh.
  3. Cover the pan and let tempeh and other ingredients marinate for an hour or more. Stir frequently.

To bake the tempeh marbella:

  1. Preheat oven to 375 degrees (conventional).
  2. Bake the marbella covered, for about 40 minutes, stirring occassionally, until it’s hot throughout and some of the tempeh browns. If the marbella becomes a little dry during baking, add hot water a little at a time to moisten the tempeh.