Marinated Tempeh (2 to 3 servings)

Remember that even fermented soy products should be eaten in small amounts, and not too frequently.

• 1/3 cup fermented soy sauce, such as tamari
• 2 tablespoons water
• 6 to 8 large cloves garlic, crushed
• 2 to 3 tablespoons olive oil
• freshly ground black pepper
• 1 8-ounce package tempeh, cut into 6 to 8 even strips

1. 10 to 12 hours before you want to serve: prepare the marinade, by combining all its ingredients in a non-reactive dish and stirring well. Add the tempeh and let it soak. Shake dish occasionally if you think about it.

2. In the morning, preheat oven to 325F. Grease a small baking dish with butter or olive oil, and place tempeh, lifting from marinade, on the dish. Bake for about 45 minutes to 1 hour, or until deeply brown (but not burned) and fragrant.

Serving suggestions:

• Use as part of a non-meat breakfast, instead of bacon or sausage.
• For lunch, use as a sandwich filling, with tomato, romaine lettuce, and paper-thin sliced red onion. Or nice on sourdough rye bread with sauerkraut and mayonnaise.

At dinner time, stir it into a stir-fry of vegetables and serve with basic brown rice.